Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [230]
1 pound white-fleshed boiling potatoes, peeled and cut into 1-inch cubes
12 ounces skinless cod fillets
2 tablespoons olive oil
1 medium red onion, minced
1 celery rib, minced
1 garlic clove, minced
2 tablespoons chopped chives or the green part of a scallion
1 tablespoon chopped tarragon leaves or 1½ teaspoons dried tarragon
1 teaspoon salt
½ teaspoon freshly ground black pepper
Several dashes of hot red pepper sauce to taste
1 large egg, lightly beaten in a small bowl
½ cup toasted sliced almonds, coarsely ground in a food processor
Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender when pierced with a fork, about 15 minutes. Use a slotted spoon to lift them out of the water in batches, draining off most of the water; transfer to a large bowl. Keep their cooking water at a boil. Coarsely mash the potatoes with a potato masher, a slotted spoon, or a large fork; set aside.
Lower the heat so the water boils slowly and drop in the cod. Simmer for 5 minutes. Transfer with the slotted spoon to a cutting board, letting the water first drain off. Roughly chop the cod, then add it to the potatoes. Set aside to cool for 10 minutes.
Meanwhile, heat a large skillet over medium heat. Swirl in the olive oil, then add the onion and celery. Cook, stirring often, until soft and translucent, about 2 minutes. Add the garlic, cook for 20 seconds, then set the skillet off the heat for 5 minutes.
Add the entire contents of the skillet to the bowl with the cod and potatoes. Stir in the chives, tarragon, salt, pepper, and hot red pepper sauce, then stir in the egg until fairly smooth. There may still be some small potato lumps in the batter. You can crush these with a fork or leave them be—your choice.
Sprinkle the ground almonds on a large plate. Form the batter into 8 patties, using about 1/3 cup in each, dipping each on both sides into the ground nuts. (You may have to rinse your hands while making the patties because the mixture is sticky.) Set aside.
Clean and dry the large skillet. Set it over medium heat for a minute or so, then add the butter. The moment the foaming stops, tilt the pan every which way to coat its bottom, then slip the cakes in. Fry until golden, about 3 minutes, then flip gently with a large spatula and continue frying until crisp, about 2 minutes.
Variations: Substitute pecan pieces, walnut pieces, or skinned, toasted halved hazelnuts for the almonds.
Add 4 black pitted olives, finely chopped, with the herbs.
For a more Mediterranean taste, substitute olive oil for the butter; also substitute 2 teaspoons chopped rosemary leaves and 1 teaspoon stemmed thyme for the tarragon.
Crab Cakes
Panko bread crumbs, a Japanese specialty, make these cakes very light. Makes 6 crab cakes (can be doubled or tripled)
1 tablespoon unsalted butter
1 small onion, minced
1 celery rib, minced
12 ounces crabmeat, picked over for shell and cartilage
2 large egg yolks, lightly beaten in a small bowl
½ cup panko bread crumbs
1/3 cup homemade mayonnaise or purchased regular or low-fat mayonnaise (do not use fat-free)
2 tablespoons Dijon mustard
1 tablespoon lemon juice
½ teaspoon freshly ground black pepper
A few dashes of hot red pepper sauce
2 to 4 tablespoons olive oil
Salt to taste
Melt the butter in a medium skillet set over medium heat. Add the onion and celery; cook, stirring constantly, until softened and aromatic, about 3 minutes. Transfer to a bowl and set aside to cool for 5 minutes.
Stir in the crabmeat, egg yolks, bread crumbs, mayonnaise, mustard, lemon juice, pepper, and hot red pepper sauce.
Scoop up ½ cup of the mixture and gently form it into a patty between your hands. Continue making patties until you have 6 of them. (The recipe may be made ahead to this point—cover the cakes on a plate and refrigerate for up to 12 hours.)
Heat a large skillet over medium heat. Swirl in 2 tablespoons of the olive oil,