Fresh & Salt Cod Cakes
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
salt cod (bacalhau)
|
* |
| ½ | pound |
cod fillets
|
|
| 1 ½ | cups |
milk
|
|
| 1 | cup |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
butter
|
|
| ½ | each |
celery stalks
chopped |
|
| ½ | each |
onions
chopped |
|
| 2 | each |
scallions, spring or green onions
|
|
| 1 | cup |
chives
chopped |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
white wine worcestershire sauce
|
* |
| ½ | cup |
mayonnaise
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bread crumbs
|
|
| 2 | each |
egg yolks
|
*
|
| ½ | cup |
milk
|
|
| ¾ | cup |
all-purpose flour
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
salt cod (bacalhau)
|
* |
| 226.8 | g |
cod fillets
|
|
| 355 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
butter
|
|
| 0.5 | each |
celery stalks
chopped |
|
| 0.5 | each |
onions
chopped |
|
| 2 | each |
scallions, spring or green onions
|
|
| 237 | ml |
chives
chopped |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 15 | ml |
white wine worcestershire sauce
|
* |
| 118 | ml |
mayonnaise
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
bread crumbs
|
|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
milk
|
|
| 177 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
peanut oil
|
|
Directions
In a large saucepan, Mix together the soaked and drained salt cod, water and milk.
Put the, bay leaf, thyme and parsley. in a 4 inch square piece of cheesecloth and tie it together with string.
Place the spice bag in the cod, water, milk, mix.
Bring to a boil, reduce the heat to low and cook for 15 minutes.
Add the fresh cod and cook for 5 minutes more.
Drain and remove the fish to a large bowl to cool, discarding the flavoring ingredients.
Flake fish with a fork and set aside.
In a large skillet, melt the butter until sizzling, add the celery and chopped onion and cook until the onion is translucent, about 5 minutes.
Add the cooked vegetables to the flaked fish, add the egg and mix to coat, then add the green onions, chives, parsley, cayenne pepper, tabasco sauce, dried mustard, worcestershire sauce, mayonnaise, lemon juice, bread crumbs, and salt and pepper to taste,
