Baked Fishcakes

Baked fishcakes. Stefan Wettainen

Baked Fishcakes

Though fishcakes are common in many cultures, this two-step method for cooking them is distinctively Russian. First they’re sautéed on the stovetop, then they’re steamed in the oven. The steaming approximates the moist heat of the Russian masonry stove, yielding handsome, lemony, herb-strewn fishcakes.

Serves 3 to 4

• 1 medium onion, chopped
• 1 pound halibut, halibut cheeks, or cod, cut into small pieces
• 1 small egg, lightly beaten
• 1 1/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 4 garlic cloves
• 1 tablespoon plus 1 teaspoon unsalted butter, at room temperature
• 3/4 cup rye flour
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh dill
• 8 lemon slices
• 1/4 cup finely chopped scallions

Grate the onion in the bowl of a food processor. Add the fish, egg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pulse until ground medium-fine. Transfer the mixture to a bowl and chill in the refrigerator for at least 1 hour.