6 oz Salt cod
2 qt Milk
6 tb Olive oil
1 1/2 c Chopped onions
1/4 c Chopped bell peppers
1/4 c Chopped celery
1 1/4 c Peeled; seeded, and chopped
-tomatoes
1/4 c Finely chopped cilantro
1/2 c Finely chopped parsley
2 tb Minced garlic
1 pn Crushed red pepper
Salt and black pepper
2 Eggs; beaten
1/4 c Bread crumbs
1/2 c Flour
Essence
1/2 lb Chorizo sausage; finely
-chopped
1 c Fresh fava beans; blanched
-and peeled
1/2 c White wine
1 c Chicken stock
EMERIL LIVE SHOW #EMIA14
Two days before serving, soak the cod in 1 quart of milk in a covered bowl,
refrigerated, for 24 hours. The next day, discard the milk and rinse the
cod well under cold water. Replace the cod in the a fresh quart of milk and
refrigerate for another 24 hours. Remove the fish and rinse under cold
water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons
of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and
celery. Season with salt and pepper. Saut? for 1 minute. Add 1/4 cup
tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saut? for 1
minute. Season with crushed red pepper, salt and pepper. Add the cod and
saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir
in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per
cake. Season the flour with Essence. Dredge the cakes in the seasoned flour
and set aside. In a saute pan, render the chorizo for 3 minutes. Add the
fava beans, remaining onions, tomatoes, garlic, cilantro and parsley.
Season with salt and pepper. Saut? for 2 minutes. Add the white wine and
chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining
olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each
side. Remove the cakes from the pan and drain on a paper-lined plate.
Season with Essence.
To assemble, Spoon the stewed fava beans in the center of a plate. Lay the
salt cod cake on top of the fava beans. Garnish with parsley.
Yield: 4 servings
Yields
1 Servings