Enjoy this beautiful dish for Passover. The mild flavor of the cod and the creaminess of the potato pair wonderfully in these cod and potato cakes.
Cod and Potato Cakes
- 1 pound of cod, fresh
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, ground fresh
- 3 potatoes, peeled and shredded
- 3 quarts water
- 2 cups of mayonnaise
- Kosher salt
- Freshly ground pepper
- 3 quarts of canola oil (for frying)[br]
- 2 cups potato starch
- 3 egg yolks
- 3/4 cup of almond milk[br]
- 2 granny smith apples (julienned or shredded)
- 2 ounces of lemon juice
- 3 tablespoons parsley leaves
- 6 tablespoons of horseradish Aioli (see recipe below)
- First bring a small pot of water to boil, blanch potatoes in the boiling water for 2 minutes. To stop the cooking the process, place the potatoes into an ice bath, then strain the potatoes and wring them out completely in a clean dry kitchen towel. Set aside.
- Pre-heat oven to 375 degrees, season fish with salt and pepper. Place fish on a small roasting pan, and roast approximately for 8 to 10 minutes, you want the fish to be a tad under done. Let the fish completely cool.
- Place cooled cooked fish in a bowl and shred with your hands. Add the mayonnaise, salt, pepper to taste and mix evenly. Form the fish mixture into eight 2 ounce portions. Shape portions into hockey puck shaped discs.
- Place fish cakes onto a parchment paper lined sheet pan and place in the freezer for 5 minutes.
- Pre-heat a pot of canola oil to 350 degrees. In a bowl, mix potato starch, egg yolks, and soy milk evenly until a thick paste forms.
- Dip the frozen cakes into the egg batter, coating evenly. Roll coated cakes into the potato shreds. Fry the cakes in pre-heated oil until golden brown.
- To plate, toss apples in lemon juice. Place the fish cakes onto a plate with the dressed apples and horseradish aioli (see recipe below), and garnish with parsley leaves.
- 3 cloves garlic
- 3 large egg yolks
- 2 tablespoon lemon juice (fresh Squeezed)
- 3 cups of olive oil
- 4 tablespoons of horseradish, fresh (peeled and shredded)
- kosher salt to taste
- Place garlic, egg yolks, and lemon juice into the food processor.
- On low speed, very slowly pour in the oil with a thin stream.
- Blend until mixture thickens and emulsifies.
- Your aioli should be nice and smooth. If the aioli is too thick just add a couple of tablespoons of
- warm water.
WINE PAIRING SUGGESTIONS
Baron Herzog Chenin Blanc, California $8-$10—A fresh and round mouth feel with intense fruity notes of nectarine, gooseberry and pine with a bright, clean finish.
Elvi Cava Brut, Spain, $18-$20—Bubbly and dry, with interesting floral, mild citrus, and strawberry notes. Crisp and clean with a lingering finish.
Carmel Single Vineyard Kayoumi White Riesling, Israel $25-$27—Fragrant, delicate nose of citrus blossom, green apple and lime.
Special thanks to Tierra Sur and Royal Wine Corp. for sharing this Passover dish and wine pairings. Also try their Citrus Beets with Walnut Brittle, Honey Braised Brisket, and Flourless Lemon Almond Cake.