This recipe is a New England way to use salt cod by renowned Boston-area chef Jasper White.
1 pound boneless salt cod
2 medium russet potatoes, peeled
7 tablespoons butter
1/2 small yellow onion, peeled and minced
1 teaspoon dry mustard
2 to 4 dashes Worcestershire sauce
1 whole egg and yolks from 3 eggs
Freshly ground black pepper
3 tablespoons olive oil
Flour
Soak cod in a large bowl of cold water for 6 to 9 hours, changing water 2 to 3 times. Drain.
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.
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.
Melt 4 tablespoons of the butter in a small saucepan over medium heat. Add onions and cook until soft, 3 to 5 minutes. Combine onions, potatoes, cod, mustard, Worcestershire sauce and eggs in a medium bowl. Season to taste with pepper, shape into 8 cakes and chill. Melt remaining 3 tablespoons butter and 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. Makes 8.
Saveur, January -- February 2001
Thursday, March 22, 2001
