Salt Cod Cakes

Name: Salt Cod Cakes
Total time: PT0D0H0M
Yield: makes 8
Ingredients: 1 lb. boneless salt cod; 2 medium russet potatoes, peeled; 7 tbsp. butter; 1 ⁄ 2 small yellow onion, peeled and minced; 1 tsp. dry mustard; 2-4 dashes worcestershire sauce; 1 whole egg and yolks from 3 eggs; Freshly ground black pepper; 3 tbsp. olive oil; Flour

Serves
makes 8

This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.

Ingredients

1 lb. boneless salt cod
2 medium russet potatoes, peeled
7 tbsp. butter
¹⁄₂ small yellow onion, peeled and minced
1 tsp. dry mustard
2-4 dashes worcestershire sauce
1 whole egg and yolks from 3 eggs
Freshly ground black pepper
3 tbsp. olive oil
Flour

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Instructions

Step 1

Soak cod in a large bowl of cold water for 6-8 hours, changing water 2-3 times. Drain.

Step 2

Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.

Step 3

Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well, then break fish into flakes.

Step 4

Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions and cook until soft, 3-5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, egg, and egg yolks in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.

Step 5

Melt remaining 3 tbsp. butter with oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.