Rosemary salt cod cakes with fennel salad and aioli recipe And Books

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Rosemary salt cod cakes with fennel salad and aioli recipe and books

So you would like to know how to make Rosemary salt cod cakes with fennel salad and aioli recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

rosemary salt cod cakes with fennel salad and aioli

300g potatoes peeled and cut in half
300g celeriac peeled and cut to potato size
3 tbsp olive oil
2 tbsp cream
Salt and black pepper
600g dried salt cod soaked for 24 hours in cold water
500ml milk for poaching
2 sprigs rosemary stems discarded and the needles finely chopped
4 tbsp breadcrumbs
Flour for dusting
2 eggs lightly beaten
1 large bulb fennel trimmed and sliced very thinly lengthways
juice of 1 large lemon
sunflower oil for deepfrying
6 tbsp mayonnaise
1 clove garlic crushed

Boil the potatoes and celeriac in separate pans until cooked but not mushy.
Drain and spread out to allow as much steam to escape as possible.
together with 1 tbsp olive Oil (or 3 tsp truffle Oil) 1 tbsp of the cream and the salt and pepper.
In a saucepan sirnmer the soaked cod in the milk for about 15 minutes.
Drain then remove the skin and any bones and flake.
Mix the chopped rosemary with the breadcrumbs and season.
Combine the flaked fish with the mashed potato and celeriac.
Divide the mixture into pieces each about the size of a golf ball and roll into spheres. Dust each one with flour dip in the beaten egg then roll in the breadcrumbs.
Firm up in the fridge for about 20 minutes.
Mix the lemon juice and the remaining olive oil with the sliced fennel.
Season with salt and pepper and leave to macerate.
Beat the mayonnaise with the crushed garlic to make the aioli (you could add a dash of lemon juice too).
Deepfry the cod cakes in batches until golden brown all over.
Serve hot with fennel salad and a bowl of aioli for dipping.

Salt cod in its dry state looks like something youd find washed up on a beach. But once rehydrated desalted and cooked its delicious. Just remember to allow for a 24 hour soak in cold water. This will purge it of excess salt. If you dont have the time
use fresh cod in the cakes instead but poach only for 5 minutes. Ive used a mix of celeriac and potato to fill out the cakes both root and tuber are very good with salt cod. As is truffle oil so if you were wondering how to use up that muskysmelling bottle in the cupboard nows the time to give it a go.

This Recipe Serves 4 (8 cakes)

We truly hope you will like this American recipe, and enjoy your tasty Rosemary salt cod cakes with fennel salad and aioli recepie. Check out these great recipe books and learn how to make Rosemary salt cod cakes with fennel salad and aioli!
View Recipe Books - Rosemary Recipe

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