Codfish Cakes
Instructions:
- 2 Pound All−purpose or Yukon Gold potatoes; peeled and quartered
- Salt and freshly ground black pepper
- 1 Pound Boneless cod
- 1/2 Cup Finely diced salt pork or bacon (4 slices)
- 3/4 Cup Finely chopped onion
- 1/2 Cup Finely chopped celery
- 1/2 Teaspoon Dried sage
- 1/4 Cup Flour for dredging
- 2 Tablespoon Vegetable oil
- 1−1/2 Cup Tomato sauce
- 6 Sprigs dill
- 6 Lemon wedges
- Boil the potatoes in lightly salted water for about 20 minutes or until tender. Drain and immediately mash them with a potato masher or fork. (Don\'t do this in a food processor or they will turn gluey). Place the mashed potatoes into a mixing bowl, season with salt and pepper to taste and set aside.
- Simmer the fish in lightly salted water for 5 minutes or until just cooked through. Drain the fish and transfer to a plate. Allow the fish dry while you prepare the seasonings.
- Heat a medium saucepan and add the salt pork or bacon. Cook for 5 minutes or until the fat has rendered and the pork or bacon is golden. Add the onion and celery, cover and cook, over low heat, for a few minutes or until tender.
- Add the sage and transfer the mixture to the potatoes. With your fingers flake the fish into the mixture and combine; adjust the seasoning.
- Shape the mixture into 12 cakes about 21/2 inches in diameter and 1/2−inch thick. Dip the fish cakes in the flour and shake off any excess. In a large skillet, heat the vegetable oil over medium heat. Add the fish cakes and cook for 5 minutes on each side or until golden brown.
- In a separate saucepan, heat the tomato sauce. Serve 2 fish cakes per person drizzled with tomato sauce and garnish each portion with a sprig of dill and a lemon wedge.