Quantcast

Cod and Potato Cakes with Fresh Tarragon Mayonnaise

5.00 avg. rating (91% score) - 2 votes

Cod and Potato Cakes with Fresh Tarragon Mayonnaise

Crisp and flavorful, these oven-baked Cod and Potato Cakes pair beautifully with homemade Fresh Tarragon Mayonnaise.

Yield: 16 2-ounce cakes

Ingredients

  • 1 pound fresh cod
  • Juice of 1 lemon
  • Splash of white wine
  • 1 pound Yukon Gold potatoes
  • 2 teaspoons chopped garlic
  • 1 red onion, finely diced
  • 1 egg plus 1 yolk
  • 1 small red pepper, finely diced
  • 2 tablespoons chopped parsley
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 2 teaspoons dried mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons clarified butter

Instructions

Steam the cod over water to which the lemon juice and white wine have been added, about 7 minutes or until it flakes. Peel and dice potatoes; simmer until tender. Put the cooled potatoes through a ricer.

Saute garlic and onion until translucent. Fold together potatoes, garlic, onion, eggs, red pepper, parsley, seasonings, and Worcestershire sauce. Gently flake and mix the cod into the potato mixture. Form into 2-ounce cakes. (If mixture is too wet, you can add fresh bread crumbs until cakes hold together.)

Preheat oven to 350 degrees. Heat the clarified butter in a saute pan. Add the cakes and fry until golden brown. Flip over, and put the saute pan into preheated oven for 5 minutes to finish. Remove from oven and serve cakes hot, topped with Fresh Tarragon Mayonnaise.

Additional Notes:

Two 2-ounce cakes will make a generous appetizer; 3 cakes with salad or a vegetable side dish are sufficient for an entree.

Fresh Tarragon Mayonnaise

Ingredients

  • 3 egg yolks
  • 4 tablespoons chopped fresh tarragon
  • 3 to 4 tablespoons chopped
  • fresh watercress
  • Juice of 1 lemon
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 to 1-1/2 cups light olive oil

Instructions

Place egg yolks and next six ingredients in a blender; blend well. On fairly high speed, slowly drizzle oil into the egg mixture, until it forms an emulsified mayonnaise.

Comments
  • I usually make the cod cakes for Christmas with tartar sauce, the tarragon mayonnaise sounds great. I wlll be making this recipe this week for dinner.

    Reply

Leave a Comment

Enter Your Log In Credentials