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1
Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet.
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2
Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes.
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3
Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork.
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4
While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan.
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5
Add the red onion, garlic, and jalapeno, and saute until soft.
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6
Season with salt and pepper, to taste.
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7
Let cool slightly.
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8
Mix the mayonnaise, mustard, and horseradish together in a large bowl.
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9
Add the lobster, cod, and onion mixture, and mix until combined.
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10
Fold in the bread crumbs and parsley, and season with salt and pepper, to taste.
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11
Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour.
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12
Place the flour in a medium shallow bowl and season with salt and pepper.
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13
Dredge the cakes in the flour and tap off any excess.
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14
Heat the remaining oil in a large saute pan until almost smoking.
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15
Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side.
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16
Serve with Red Cabbage Slaw with Fresh Basil Dressing.
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17
Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth.
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18
With the motor running, slowly add the olive oil until emulsified.
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19
Season with salt and pepper, to taste.
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20
Combine the cabbage and carrots in a large bowl.
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21
Pour the vinaigrette over and mix to combine.
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22
Season with salt and pepper and let sit 10 minutes before serving.
