Cod Fish Cakes With Fondue Piquante

Total Time: 73 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 72 hrs

Ingredients

• Servings: 4
• 12 ounces salt cod fish
• 2 quarts plus milk
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/2 lb potato, peeled and diced
• 1 tablespoon chopped garlic
• 2 teaspoons chopped garlic
• 3 cups water
• salt
• fresh ground pepper
• 1 tablespoon finely chopped parsley
• 1 tablespoon olive oil
• 3 eggs
• 1/2 cup heavy cream
• 1 cup all-purpose flour
• emeril's original essence
• 1 cup fine breadcrumbs
• oil (for frying)
• 1 cup fried spinach
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 3 tablespoons chopped onions
• 3 tablespoons chopped green bell peppers
• 1 tablespoon seeded and minced jalapeno pepper
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• salt
• fresh ground black pepper
• 1 cup peeled seeded and chopped tomato
• 3 bay leaves
• emeril's original essence
• 1 pinch crushed red pepper flakes
• 2 cups chicken stock
• 1 tablespoon finely chopped parsley

Recipe

• 1 cod fish cakes:.
• 2 two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours.
• 3 the next day, discard the milk and rinse the cod well under cold water.
• 4 replace the cod in a fresh quart of milk and refrigerate for another 24 hours.
• 5 remove the cod from the milk and rinse well.
• 6 pat dry and flake the cod into small pieces.
• 7 preheat the fryer.
• 8 in a saucepan, combine the onions, celery, potatoes, 2 teaspoons garlic, and water.
• 9 season the liquid with salt and pepper.
• 10 bring the liquid to a boil.
• 11 reduce to a simmer and cook until the potatoes are fork tender.
• 12 remove the potatoes from the heat and drain.
• 13 turn the potatoes into a mixing bowl.
• 14 add the cod, parsley, remaining tablespoon of garlic, olive oil, 1 egg and cream.
• 15 using a hand-held masher, mash mixture until thoroughly blended.
• 16 season the mixture with salt and pepper.
• 17 cool the mixture completely.
• 18 form the mixture into a log, 2 inches thick.
• 19 cut the logs into 2 inch pieces.
• 20 in a small mixing bowl, add the flour and season with essence.
• 21 in another small mixing bowl, whisk the remaining 2 eggs and 2 tablespoons of milk together.
• 22 season the mixture with salt and pepper.
• 23 in a third mixing bowl, add the bread crumbs and season with essence.
• 24 dredge the cakes in the seasoned flour, coating completely.
• 25 dip each cake in the egg wash, letting the excess drip off.
• 26 dredge the cakes in the seasoned bread crumbs, coating each cake completely.
• 27 fry the cakes until golden brown, about 3 to 4 minutes, stirring often for over-all browning.
• 28 remove the cakes from the oil and drain on paper towels.
• 29 season the cakes with essence.
• 30 serve warm with the fondue piquante and garnish with the fried spinach.
• 31 fondue piquante:.
• 32 heat 2 tablespoon of the oil in a non-reactive saucepan over high heat.
• 33 add the onions, green pepper, jalapenos, garlic, thyme, and oregano.
• 34 season with salt and pepper.
• 35 saute for 2 minutes.
• 36 stir in the tomatoes, bay leaves, pinch of essence, pinch of crushed red pepper and stock.
• 37 season with salt.
• 38 bring to a boil and cook for a few minutes.
• 39 reduce the heat and simmer for 20 minutes.
• 40 remove from the heat.
• 41 pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running.
• 42 pour back in the saucepan and stir in the parsley.
• 43 serve warm.