Fresh And Salt Cod Cakes/Jalapeno Tartar/3

* Exported from MasterCook *

FRESH AND SALT COD CAKES/JALAPENO TARTAR/3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Salt Cod, see note
1 1/2 c Milk
1 Bay Leaf
2 Sprigs Parsley Bouquet Garni
1/2 Rib Celery, chopped
2 Green Onions, chopped
1/4 c Parsley, chopped
1 t Tabasco sauce
1 tb Worcestershire Sauce, White
2 Eggs
1 c Seasoned bread crumbs
-to dip patties
2 Egg Yolks
3/4 c Corn Meal not cornmeal mix
3 tb Butter
1/2 lb Boneless Cod fillets
1 c Water
quet Garni -- ¥
2 tb Butter
1/2 Onion, chopped
c Chives, chopped
1/2 ts Cayenne pepper
1 tb Dry Mustard-Sunbird B&B
1/2 c Mayonnaise
1/2 Lemon, juice of only
1 c Additional bread crumbs
Salt and Pepper to taste
1/2 c Milk
3/4 c All Purpose Flour
3 tb Peanut Oil

Notes: on Cod, soak in water overnite, change water
several times, rinse and drain. To determine if cod
has soaked enough; taste soaking water. The cod is
soaked if the mix is *slightly* salty and the fish has
plumped up to nearly double it's original size.
Soaking cod too long results in fish fiber with no
taste.
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, Form the mixture
into 6 to 8, 3" to 4" patties, 1/2 cup of mix makes 3"
patties. Place on a baking sheet and cover and
refrigerate for 1 hour.
If the mixture is too wet, add more breadcrumbs as
needed. When ready to cook, whisk together the egg
yolk and milk in a small bowl. In a small shallow pie
plate combine the cornmeal and flour. Dip a codcake
into the flour mixture, then in the egg and milk
mixture and finally dredge them in the remaining
breadcrumbs. Repeat with the remainder of the
codcakes. In a large skillet melt together the butter
and the oil. Fry half of the codcakes in the skillet
about 3-4 minutes per side. MSN, the results should be
fairly brown. Drain the fishcakes on paper towels.
Repeat with the remainder of the cakes.
Serve warm with the Jalapeno Tartar Sauce and fresh
lemon or lime wedges. MSNò/3 cup of the mix ô"
patties.

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