Ingredients

• 4 ounces cod or other white fish
• 4 ounces salmon
• Salt and freshly ground black pepper
• 1/4 cup grapeseed oil
• 1/2 cup panko breadcrumbs
• 2 teaspoons mayonnaise
• 1 teaspoon minced fresh parsley
• 1 teaspoon pimentos, diced
• 1 teaspoon lemon zest
• 2 ounces mayonnaise
• 1 ounce chopped dill pickles
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon chopped fresh parsley
• 1 teaspoon thinly sliced scallions
• Kosher salt and freshly ground black pepper
• 1/3 cup frisee
• 1 tablespoon green beans
• 1 teaspoon lemon juice
• 1/3 Granny Smith apple, julienned
• 1 ounce olive oil
• Kosher salt and freshly ground black pepper
• 1 ounce lump crab

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Instructions

1. For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan.
2. Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes.
3. For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper.
4. For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper.
5. Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad.