Spicy Cod Fish Cakes

Description:

Ingredients:

1 pound lump salt cod
1 pound Yukon gold potatoes
1/2 cup corn meal
1 jalapeno pepper diced
2 cloves garlic, minced
2 bay leaves
1 teaspoon black pepper corns
1/2 yellow (sweet) onion sliced
1/2 yellow (sweet) onion minced
1/4 cup dry white wine
1 teaspoon fresh thyme
2 teaspoons Italian parsley minced
1 egg
Salt & pepper
Pinch of crushed red pepper
1 tablespoon olive oil
1 tablespoon butter
1/2 cup of lemon aiole sauce (see recipe)

Instructions:

24 hours prior to preparing, rinse the salt cod thoroughly and soak in water and refrigerate overnight. Change out water at least 4 times during this 24 hour period.

In a two quart pan, add three cups water, the sliced onions, bay leaves and peppercorn and bring to a boil. Add salt cod, remove from heat and cover. Let stand for at least 10 minutes.

Peel and boil potatoes until softened.

In preheated pan over medium to high heat, add 1 tablespoon of olive oil. Cook diced onions until softened (about 3-4 minutes), then add garlic, thyme and jalapeno peppers. Add salt, pepper and a pinch of crushed red pepper. Cook 3 minutes more.

Deglaze with white wine. Cook until wine is partially reduced (about 3-4 minutes). Remove from heat and let cool.

In a large bowl, mash the potatoes, then mix in the onion mixture, parsley, egg and corn meal. Then add cod fish and stir until all of the ingredients are thoroughly mixed. Create 8 patties about 1ó thick and 3ó in diameter. Cover and refrigerate for at least one hour.

Preheat oven to 400 degrees.

Roll the patties in the cornmeal, coating them on both sides and the edges.

In a preheated pan on high heat, add the butter. When butter is melted, brown the cod cakes on each side until golden brown (about 2 minutes each side).

Transfer the pan to the oven and let finish for 5 minutes.

Serve with lemon aiole sauce.