ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Salt Cod Cakes

This recipe is a New England way to use salt cod by renowned Boston-area chef Jasper White.

1 pound boneless salt cod
2 medium russet potatoes, peeled
7 tablespoons butter
1/2 small yellow onion, peeled and minced
1 teaspoon dry mustard
2 to 4 dashes Worcestershire sauce
1 whole egg and yolks from 3 eggs
Freshly ground black pepper
3 tablespoons olive oil
Flour

Soak cod in a large bowl of cold water for 6 to 9 hours, changing water 2 to 3 times. Drain.

Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.

Put cod into a medium pot of water, bring to a boil over high heat and boil for 5 minutes. Drain well, then break fish into flakes.

Melt 4 tablespoons of the butter in a small saucepan over medium heat. Add onions and cook until soft, 3 to 5 minutes. Combine onions, potatoes, cod, mustard, Worcestershire sauce and eggs in a medium bowl. Season to taste with pepper, shape into 8 cakes and chill. Melt remaining 3 tablespoons butter and oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side. Makes 8.

Saveur, January -- February 2001

Thursday, March 22, 2001



bottom navigation bar Terms of Use  Privacy Policy