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2 lb All-purpose or Yukon Gold potatoes; peeled and quartered
Salt and freshly ground black pepper
1 lb Boneless cod
1/2 c Finely diced salt pork or bacon; (4 slices)
3/4 c Finely chopped onion
1/2 c Finely chopped celery
1/2 ts Dried sage
1/4 c Flour for dredging
2 tb Vegetable oil
1 1/2 c 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.
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