Arctic Char Cakes with Spruce Tip Yogurt Sauce

A crunchy panko coating keeps these fish-cakes from falling apart, making them extremely versatile. Make them small for finger appetizers, medium size (as directed in the recipe) for dinner, or make them large for a fish burger. The Arctic char can be substituted with trout and the spruce tips in the sauce can be replaced with your favourite herb – dill, tarragon and cilantro are a few that work well.

Active prep time: 50 min

Chilling time: 30 min

Baking time: 30 – 35 min

Makes 10 medium fish cakes.

Photo Amy Lam

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Ingredients

Fish Poaching Liquid

• 50 g (approx. 2) shallots, coarsely chopped

• 2 bay leaves

• 1 lemon, sliced

• 1 tsp salt

• enough water to cover fish fillets

Fish-Cakes

• 500 g of Arctic Char, poached and flaked

• 400 g (approx. 1 med) Russet potato, cut into ½” cubes

• 2 tbsp butter

• ¼ cup milk

• 50 g (approx. 2) shallots, finely diced

• 3 tbsp finely chopped parsley

• 1 ½  tsp salt

• 1 tsp pepper

• zest of 1 lemon

Fish-Cake Coating

• ½ cup all purpose flour

• 1 egg, beaten

• 1 cup panko crumbs, seasoned with 1 tsp salt, 1 tsp pepper

Spruce Tip Yogurt Sauce

• ½ cup full fat yogurt

• ½ cup sour cream

• 1 shallot, finely diced

• ¾ tsp salt

• 2 tbsp finely chopped spruce tips

• 2 tbsp lemon juice

• ¾ tsp salt

• lemon wedges for serving

Photo Amy Lam

Directions

Poach Arctic char in a pan with the poaching liquid over medium heat. Allow the pan to come to a slow simmer and remove from heat when fish is just cooked through, approx. 5 – 7 min after the liquid comes to a simmer.

Remove char from poaching liquid with a slotted spoon and flake into a large mixing bowl. Allow fish to cool.

While char is poaching, add potatoes to a pot of water, bring to a boil and reduce heat and simmer until soft, approx. 5 min. Drain potatoes and roughly mash with butter and milk. Allow some chunks of potatoes to remain.

Add potatoes to the mixing bowl, along with all other ingredients for the fish-cakes, and combine with hands. Chill for 30 min in the fridge.

While fish-cake mixture is chilling, prepare Spruce Tip Yogurt Sauce by mixing all ingredients thoroughly.

Once fish-cake mixture is chilled, preheat oven to 400F and grease a baking sheet.

Prepare the fish-cake coating by putting flour, beaten egg and panko crumbs in their own shallow dish.

Shape fish-cakes into 1/3 cup portions using a measuring cup. Dredge each fish-cake into flour, dusting off excess and then coat with beaten egg, and then finally panko crumbs.

Bake fish-cakes on greased baking sheet in 400F oven for 30 – 35 min or until golden brown.

Serve with lemon wedges and Spruce Tip Yogurt Sauce.

Photo Amy Lam

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