Bake the potato in the microwave until done (should be able to insert a toothpick effortlessly and remove it clean), scoop it out, combine with 1 Tbs. butter and 1 Tbs. sour cream. Put mashed potato mixture in the refrigerator to cool.

Heat 2 Tbs of the butter and sauté the scallions for about 5 minutes stirring frequently. Take care not to brown the scallions. Set aside to cool off

Bake the fish at 400° for about 20-25 minutes or until it flakes easily (internal temperature of 140-145 should be right)

While fish is baking, beat the eggs and combine with the mustard, scallions, parsley and generous quantities of salt and pepper

When done, remove the fish from the oven and set aside a few minutes until warm, and then separate the fish from the liquid that accumulated while baking

Flake the fish and separately reduce the fish to a syrupy consisitency (optional)

Remove potato from refrigerator and, with a spatula, combine the warm fish flakes, reduced fish juice,egg mixture and the mashed potatoes. The object is to keep the fish flakes as intact as possible rather than to strenuously blend all ingredients into an undifferentiated mass.

Return to refrigerator until very cold and easy to handle. If too runny, add some more mashed potato

When cold enough, form the mixture into 8 fishcakes

To fry, coat each cake in panko crumbs and fry in the remaining 3 Tbs. of butter and 1 Tbs. Olive oil. Fry slowly and do not turn over until browned or about 5 minutes

Note:1) If cooking only a portion of the 8 cakes, adjust butter and oil accordingly. 2) Can be frozen and then prior to cooking defrost slightly by pulling out of freezer 1 hour before cooking

Serve with catsup or tartar sauce

‍

‍