Recipe Salt Cod Fishcakes with Pepper and Tomato Sauce

[Morning Glory]

I made the salt cod for this dish by simply covering the cod fillets in sea salt and leaving to cure for 24 hours. But you could, of course use ready made salt cod.

Ingredients

• 300g salt cod, soaked in cold water, poached and shredded.
• 500g mashed potato
• Oil for deep frying
• 2 roasted romano peppers (seeds and skin removed)
• 1/2 tin chopped tomatoes.

Method
To make the sauce

• Chop the roasted pepper, mix with the tomatoes and blitz (I used a stick blender). Heat gently.

To make the fishcake

• Mix together the flaked cod and mashed potato.
• Shape the mixture into quenelles using two spoons.
• Deep fry for a few minutes until golden. Drain on kitchen paper.

 

[The Late Night Gourmet]

Nice. I've always just salt-and-go when I fry fish, but I'll definitely try curing beforehand to intensify the flavor.

 

[epicuric]

I made the salt cod for this dish by simply covering the cod fillets in sea salt and leaving to cure for 24 hours. But you could, of course use ready made salt cod.

View attachment 10369

Ingredients

• 300g salt cod, soaked in cold water, poached and shredded.
• 500g mashed potato
• Oil for deep frying
• 2 roasted romano peppers (seeds and skin removed)
• 1/2 tin chopped tomatoes.

Method
To make the sauce

• Chop the roasted pepper, mix with the tomatoes and blitz (I used a stick blender). Heat gently.

To make the fishcake

• Mix together the flaked cod and mashed potato.
• Shape the mixture into quenelles using two spoons.
• Deep fry for a few minutes until golden. Drain on kitchen paper.

That looks lovely!

 

[Morning Glory]

That looks lovely!

Thank you - I had never tried making quenelled fishcakes before!