Norwegian Fish Cakes with Dill Mayonnaise

• 1 1/4 pounds skinless hake fillet, cut into 1/2-inch pieces
• 1 tablespoon baking powder
• Kosher salt
• Black pepper
• 3/4 cup plus 2 tablespoons heavy cream
• 6 tablespoons unsalted butter
• 1 cup mayonnaise
• 1/4 cup chopped dill, plus more for garnish
• 1 tablespoon distilled white vinegar
• Freshly ground white pepper

1. In a food processor, pulse the hake until minced.
2. Add the baking powder, 2 teaspoons of salt and 1/4 teaspoon of black pepper and pulse until combined.
3. With the machine on, add the cream and puree until smooth and light in texture, about 2 minutes.
4. In a large nonstick skillet, melt 2 tablespoons of the butter.
5. Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake.
6. Repeat 3 more times to make 4 cakes.
7. Cook over moderately low heat, turning once, until golden and cooked through, 4 to 5 minutes.
8. Transfer the fish cakes to a platter and keep warm.
9. Repeat with the remaining butter and fish mixture to make 8 more cakes.
10. Meanwhile, in a small bowl, stir the mayonnaise with the 1/4 cup of dill and the vinegar and season with salt and white pepper.
11. Serve the fish cakes with the dill mayonnaise and a sprinkling of chopped dill.

hake fillet, baking powder, kosher salt, black pepper, heavy cream, unsalted butter, mayonnaise, dill, white vinegar, freshly ground white pepper

Taken from www.foodandwine.com/recipes/norwegian-fish-cakes-dill-mayonnaise (may not work)