Cod Cakes

  3.5 – 2 reviews  • Fish
Total: 2 days 5 hr 10 min
Prep: 2 days 30 min
Cook: 4 hr 40 min
Yield: 4 servings
Total: 2 days 5 hr 10 min
Prep: 2 days 30 min
Cook: 4 hr 40 min
Yield: 4 servings

Ingredients

  1. 1 1/2 pounds dried salt cod, rinsed
  2. 10 parsley sprigs
  3. 2 sprigs thyme
  4. 1 small bay leaf
  5. 1 small onion, halved
  6. 4 cups whole milk
  7. 2 tablespoons extra-virgin olive oil, plus extra for shallow frying
  8. 1/2 cup minced shallot
  9. 2 large garlic cloves, minced
  10. 1 tablespoon finely sliced chives
  11. 3 tablespoons minced flat-leaf parsley
  12. 1 tablespoon minced tarragon
  13. 1/3 cup heavy cream
  14. 1 3/4 cups fresh bread crumbs
  15. 1 large egg, lightly beaten
  16. Kosher salt and freshly ground black pepper
  17. 1 lemon, cut into 4 wedges
  18. Tartar Sauce, recipe follows
  19. 1 cup prepared mayonnaise
  20. 1 tablespoon finely chopped cornichons
  21. 1 tablespoon finely chopped flat-leaf parsley leaves
  22. 1/4 teaspoon finely chopped fresh tarragon
  23. 1 1/2 tablespoons chopped capers
  24. 1 small scallion, white and green, minced
  25. 1/4 teaspoon finely grated lemon zest
  26. 1/2 teaspoon freshly squeezed lemon juice
  27. 2 to 3 drops hot sauce (optional)

Instructions

  1. Soak the salt cod in enough cold water to cover, for 48 hours in the refrigerator. Change the water every day. Drain and cut into large pieces.
  2. Tie the parsley, thyme, and bay together with kitchen twine. Put the bundle in a soup pot along with the onion and milk. Bring to a slow simmer over medium heat; add the cod and poach for 15 minutes or until the fish just flakes. Drain and cool. Discard the milk, herb bundle, and onion.
  3. Heat the olive oil in a medium skillet, and saute the shallots over medium-low heat, until golden, about 10 minutes. Add the garlic and cook 1 minute more. Set aside to cool slightly. Flake the cod into a medium bowl with your fingers, discarding any bones or skin. Mix the fish with the shallot mixture, the chives, parsley, tarragon, cream, 3/4 cup of the breadcrumbs, egg and salt and pepper to taste. Transfer the mixture to a food processor and pulse several times, until the mixture is combined but not pureed. Form the mixture into 8 disks, and refrigerate for at least 4 hours.
  4. When ready to serve dredge the cakes in the remaining crumbs. Heat a large skillet filled about a 1/4 inch deep with oil medium heat. Saute the cakes until golden for about 3 to 4 minutes per side. Serve with lemon wedges and tartar sauce.
  5. In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest, juice, and the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve.
  6. Yield: about 1 1/4 cups

Reviews

Desiree Morales
Didnt quite have ALL the ingredients but this is the second time making this and I really like it…it’s a nice change up from salmon patties.
Joshua Best
i think that this is a really good recipe and i really never got to try it yet.

 

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