Cooking Salt Cod Cakes

Salt Cod Cakes

Makes 6 servings
1 pound Salt Cod filet
Water as needed
2 2/3 cups milk
2 tablespoons unsalted butter
1 1/2 cups onion, chopped
2 garlic cloves, minced
1 2/3 cups Russet potatoes (2–3 large), peeled
1 egg
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1 cup Panko Japanese bread crumbs
12 slices bacon
Vegetable oil to pan-fry as needed
12 toothpicks
1.Rinse the salt cod in several changes of water. Soak the salt cod overnight in a large amount of water in the refrigerator.
2.The next day, remove the salt cod from the water. Cut the cod into large chunks and simmer in the milk for 15 minutes.
3.Discard the milk and rinse off the salt-cod under cold water. Taste the cod—it should not be salty. Roughly chop the cod. Chill.
4.Sauté the onions and garlic in butter over medium-low heat until translucent, about 8 minutes. Chill.
5.Cut potatoes into sixths and simmer in water until they are tender, about 8–10 minutes. Drain well.
6.Mash potatoes lightly or mill through a ricer. Lightly combine potatoes and salt cod, leaving large flakes of cod visible.
7.Add the eggs, mustard, Worcestershire, Tabasco, parsley, sweated onions and garlic, salt, and black pepper. Check seasonings and chill at least 20 minutes before forming.
8.Form mixture into 12 rounded cod cakes. Bread lightly in Panko and then wrap a piece of bacon around the outside of the cod cake. Secure bacon with a toothpick.
9.Pour vegetable oil in a large sauté pan to approximately 1/2" depth. Oil should come about halfway up the cod. Heat oil to 350 degrees F.
10.Pan-fry the cod cakes to set the crust and brown lightly, turning once. Remove and drain on paper towels. Finish baking in a shallow pan in a 350 degree F oven for 8–10 minutes or until heated through.
Rémoulade Sauce
Serves 10
1 cup mayonnaise
1 heaping tablespoon capers, chopped
1 tablespoon Gherkin pickles (sour), chopped
1 tablespoon chives, chopped
1/2 tablespoon chervil, chopped
1/2 tablespoon tarragon, chopped
1 tablespoon Dijon mustard
1/2 teaspoon anchovy paste
Salt, black pepper to taste
Worcestershire sauce to taste
Tabasco sauce to taste
1.Combine all ingredients; mix together well.
2.Hold the sauce under refrigeration. Adjust the seasoning just before serving if necessary.

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