Haddock and Shrimp Cakes with Basil Mayonnaise

1/2 cup basil leaves
1/2 cup mayonnaise
Kosher salt and fresh ground pepper
3/4 pound skinless haddock or cod fillet, cut into 1/4 inch pieces
1/2 pound medium shrimp, shelled, deveined and cut into 1/4 inch pieces
1/2 cup panko (Japanese bread crumbs)
1/4 cup heavy cream
1 large egg lightly beaten
2 tbsp finely chopped parsley
2 tbsp finely chopped chives
1 tsp finely grated lemon zest (do not grate into the white!)
Pinch of cayenne pepper
4 tbsp unsalted butter
2 tbsp vegetable oil

In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse it under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender. Add the mayonnaise and purée. Transfer to a bowl and season with salt and black pepper. Refrigerate the basil mayonnaise until lightly chilled.

In a large bowl combine the haddock and shrimp with the panko, heavy cream, egg, chopped parsley and chives, lemon zest, cayenne, 1-1/2 tsp salt and 1/2 tsp of pepper. Form the mixture into 8 half cup cakes about 3 inches in diameter.

In a large skillet, melt 2 tablespoons of butter in the oil. Add 4 of the fish cakes and fry over moderately high heat until browned and crisp, about 3 minutes per side. Remember, these are cakes, not balls. Using a slotted spoon, transfer the cakes to paper towels. Repeat with the remaining butter and fish cakes. Once all the cakes are finished and drained on the paper towels, transfer the cakes to your mouth at once with the basil mayonnaise.

Be warned… They are hot and tasty.


Broiled Shrimp Toast

4 ounces rock shrimp (or peeled medium shrimp, deveined)
1 tablespoon minced shallot
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon mayonnaise
2 teaspoon Sriracha (Asian chili sauce) or other chili sauce
1 teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice
1/2 medium baguette, sliced into 20 thin slices (less than 1/4 inch)
3 tablespoons unsalted butter, melted

Pulse shrimp, shallot, and ginger in a food processor until a coarse paste forms. Transfer to a bowl. Stir in mayonnaise, Sriracha, and lime zest and juice.

Heat broiler. Working in 2 batches, toast bread slices on a rimmed baking sheet 8 inches from heat source until golden brown, about 30 seconds. Remove from oven.

Flip bread, generously brush tops with butter, and spread with a thin layer of shrimp paste (about 1 teaspoon each).

Broil until shrimp mixture is opaque and cooked through and toasts are browned, about l minute. Serve warm.

If you decide to make this ahead of when you want to eat it, the shrimp paste can be refrigerated up to one day as well as the baguette slices in an air tight container at room temperature for one day.