Ingredients

• 2 cups cold water
• 1/2 cup dry white wine
• 1 white onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 4 black peppercorns
• 4 sprigs parsley
• 1 pound fresh cod fillets
• Salt and freshly ground pepper
• 6 tablespoons olive oil
• 1 red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 jalapeno, finely diced
• 1/2 cup best quality mayonnaise
• 2 tablespoons Dijon mustard
• 3 tablespoons prepared horseradish, drained
• l pound cooked lobster meat, shredded
• 1/2 cup Japanese bread crumbs
• 1/4 cup finely chopped flat-leaf parsley
• 2 cups instant flour
• Red Cabbage Slaw with Fresh Basil Dressing, recipe follows
• 1/2 cup red wine vinegar
• 2 tablespoons chopped red onion
• 2 cloves garlic, finely chopped
• 1 tablespoons best quality mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup packed chopped fresh basil leaves
• 3/4 cup olive oil
• Salt and freshly ground pepper
• 1 large head red cabbage, finely shredded
• 2 carrots, finely shredded

Instructions

1. Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly.
2. Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
3. Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
4. Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
5. Serve with Red Cabbage Slaw with Fresh Basil Dressing.
6. Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
7. Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.