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
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
