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PrintSALT COD CAKES WITH PEPPER CAVIAR
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Put the potatoes in a saucepan with the drained cod. Cover with cold water and bring to the boil.
- Reduce the heat and simmer gently until the potatoes are tender.
- Drain and return the potatoes to the pan, leaving the cod on a plate until it is cool enough to handle.
- Flake the fish into small pieces, discarding any skin and bones.
- Mash the potatoes with the garlic, egg yolks and a little pepper.
- Beat in the flaked fish. Take dessertspoonfuls of the mixture in your hands, shape it into balls and then flatten into little cakes.
- Chop the red pepper as finely as possible and stir in the fish sauce.
- Heat a thin layer of oil in a large frying pan and fry the fishcakes, in batches, for 3-4 minutes until golden, turning once.
- Drain to a plate and leave to cool. Spoon a little creme fraiche on to each one and sprinkle with the pepper mixture.
- Serve garnished with parsley.
INGREDIENTS
- 750 grams floury potatoes cut into chunks
- 750 grams salt cod, soaked
- 4 garlic cloves, crushed
- 4 egg yolks
- 4 red peppers, cored and deseeded
- 4 teaspoons Thai fish sauce
- Cooking oil, for frying
- 300 grams creme fraiche
- Pepper
- Tiny sprigs of parsley, to garnish
8 comments for “Salt Cod Cakes with Pepper Caviar”
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