Cod Croquettes and Red Bell Pepper Gravy with Spinach Mashers

1. 1

   Bring 1/2 inch water to a simmer in a large nonstick skillet.

2. 2

   Zest the lemon and reserve.

3. 3

   Cut the lemon and season the fish with lemon juice and salt, then add the fish to the simmering water.

4. 4

   Cover the pan and cook the fish for 8 minutes.

5. 5

   Remove the fish and flake it into a bowl.

6. 6

   Discard the poaching water and wipe out the pan, returning it to the heat over a medium flame to heat up the 1/4 cup vegetable oil.

7. 7

   Add the reserved lemon zest, celery, onions, Old Bay, thyme, parsley, salt, and pepper to the fish.

8. 8

   Add the egg yolk and 1 cup of the bread crumbs.

9. 9

   Form 8 fish patties and coat in the remaining bread crumbs to set the patties.

10. 10

    Cook the patties for 4 to 5 minutes on each side until golden and reserve under a foil tent as with the meat croquettes.

11. 11

    Return the skillet to the heat again and melt 2 tablespoons of the butter, then add the red bell peppers and shallots and cook for 2 to 3 minutes.

12. 12

    Stir in the flour and cook for a minute more.

13. 13

    Whisk in the stock to make a red pepper gravy.

14. 14

    Season the gravy with a little salt and pepper.

15. 15

    Continue with the potatoes and serve as in the master recipe, #74.

* Per serving · 4 servings · Values may vary.