Fish Cakes

With a salt cod from Lincolnwood Produce, a few spuds and an onion, this is a fairly simple dish, but it does take some time, and isn’t cheap. The salt cod (Bakalao) is $8.50 a lb. at a very cheap market, and takes at least 24 hours to soak.

I’ve modified this recipe with a few additions.

1 lb salt cod
4 medium white potatoes
2 onions
oregano
garlic
fennel fronds
dill
an egg
2-3 T heavy cream

Soak the salt cod for 24 hours, changing the water 3-4 times. Boil the fish with some dill, salt and a roughly cut onoin. Discard the boiled dill and onion when done. Boil the potatoes, and put them through a food mill. Mince and sweat the garlic, mince another onion, the herbs and combine with the potatoes, forked-up fish, a beaten egg and the cream. Mix to combine. Plop out onto a well-floured surface and form 3″ diameter cakes. Fry in hot oil until golden brown.

The dipping sauce is made from raosting a few cloves of garlic, 7-8 mushrooms, and 3 kinds of peppers - poblano, cubano and red peppers. It’s pureed and unstrained. You could choose to spice this up, but I didn’t want to over spice all the flavors.

Eggplant Ravioli

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