Vin Room Cod Cakes Recipe

From Executive Chef Kai Salimaki’s Kitchen

Ingredients:
1 package Salt Cod (available at NorthSea Fish Market)
4 medium to large Yukon Gold potatoes
1 yellow onion
3 green onion
2 cloves garlic
2 sprigs thyme
1 bunch flat leaf parsley
2 cup milk
¼ cup heavy cream (35%)

Method:
Prior to the method below, soak your salt cod in cold water for three days, switching the water out every day for new liquid. This step is crucial to rehydrate the fish and make it palatable, otherwise you will have super salty hard fish.
Boil potatoes as you would for mashed potatoes, even better would be baking them on a bed of coarse salt on a baking sheet in your oven (500 degrees Fahrenheit) until a fork can pierce the flesh with no resistance. This helps dry out the inner flesh and make the potato easier to work with. Remove the skins from the potato and mash lightly with a fork to remove all lumps. Gently poach the fish in a sauce pan with the garlic, chopped yellow onion, the sprigs of thyme, the milk and the cream for a 20 minutes. Remove the fish (reserve a cup of the poaching milk) and allow to drain on some paper towel, once it is cool enough to handle, shred into small pieces and add to potato. Cut the green onion and parsley and add to the potato and fish mix. Start mixing the fish and potato gently, if you overwork the mix the potato starch will develop and becoming gummy and dense. Add a little of the reserved milk until the mix comes together and can be shaped into small cakes that hold. Lightly dust the cakes with flour and pan fry with oil, flip when golden brown and fry on other side. Serve with Remoulade below.

Remoulade
Ingredients:
1 cup mayo
1 lemon juiced
½ cup chopped cornichons or gherkin (dill pickles can work) small diced
1 tbsp capers (rinsed and chopped fine)
1 bunch flat leaf parsley (chopped fine)
2 oz fresh dill (chopped fine)
Salt and pepper

Method:
Mix all ingredients and adjust seasoning to taste