s SALT COD AND POTATO CAKE ****
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s SALT COD AND POTATO CAKE ****
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Ingredients
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Instructions *** was excellent but a lot of work *** 1 # choice grade skinless boneless salt cod 2 med yukon gold potatos peeled and cut in quarters (about 1 #) 1/2 small yellow onion 1/2 small carrot 3 thyme branches tied together with string 8 whole black peppercorns in cheesecloth bag 1 bay leaf 3 peeled garlic cloves 5 cups whole milk 1/4 cup plus 2 tb olive oil 2 tb heavy cream 1/2 pint small ripe cherry tomatoes 1/2 t thyme leaves 6 lg eggs 1 bunch arugula washed and dried rinse cod well cover with cold water and soak for 36 hrs, changing water 3 times discard water place cod potatoes onion carrot thyme peppercorns and bay leaf in non reactive saucepan add milk to cover bring milk to boil, turn down and simmer 15 minutes add garlic and cook until fish and potatoes are tender, about 30 minutes more strain the mixture and disard the milk let cool for 10 minutes pickout and discard onion carrot thyme bayleaf and peppercorns transfer cod potato and garlic to mixer with paddle attachment beat until it comes together but is still a little chunky add 2 tb oilve oil and then the cream season with black pepper let cool and shape into 6 4oz patties preheat oven to 400 toss cherry tomatos with 1 tb oil thyme leaves and salt and pepper to taste arrange in 1 layer on sheet pan and bake until a little blistered set aside heat 1 tb oil in lg cast iron or non stick pan add cod cakes and saute until golden and crisp transfer to platter and keep warm add remaining 2 tb oil heat over moderate heat add eggs and fry till just set season with salt and pepper place cod cake in center of plate top with egg spoon the warm cherry tomatoes around and scatter some arugula leaves around enjoy Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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