Salt Cod And Lobster Cakes With Roasted Corn Relish And Tart

Recipe Ingredients

8 oz	227g	Boneless salt cod
2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Small-diced onions
1/4 cup	36g / 1.3oz	Small-diced red bell peppers
1/4 cup	36g / 1.3oz	Small-diced yellow bell peppers
		Salt - to taste
		Freshly-ground black pepper - to taste
4 oz	113g	Cooked lobster meat
		(from 1 1/4 lbs whole lobster)
1 cup	237ml	Cooked mashed potatoes
3 cups	594g / 20oz	Eggs (large)
1/4 cup	15g / 0.5oz	Chopped green onions, green part only
1/4 cup	59ml	Milk
1 cup	62g / 2.2oz	All-purpose flour
2 cups	292g / 10oz	Fine dried bread crumbs
		Creole seasoning - see * Note
1/2 cup	118ml	Vegetable oil
		For The Relish
1 cup	62g / 2.2oz	Roasted sweet corn kernels
1 cup	62g / 2.2oz	Small-diced peeled seeded tomatoes
1/4 cup	15g / 0.5oz	Chopped red onions
		Drizzle of extra-virgin olive oil
1/2		Fresh lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Tartare Sauce
1/4 cup	15g / 0.5oz	Chopped yellow onions
1/4 cup	36g / 1.3oz	Chopped dill pickles
1 tablespoon	15ml	Chopped green olives
1 tablespoon	15ml	Chopped capers
1		Lemon - juiced
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
2 teaspoons	10ml	Dijon mustard
1 cup	237ml	Mayonnaise
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Soak the salt cod in a bowl of cold water and refrigerate, for 12 hours, changing the water every 2 hours. Flake the cod into small pieces.

In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute until soft, about 1 minute. Add the salt cod and continue to saute for 6 to 8 minutes. Or until the cod is fully cooked. Remove from the heat and cool completely.

In a mixing bowl, combine the salt cod mixture, lobster meat, potatoes, 1 egg, and green onions. Season with salt and pepper. Mix well. Form the mixture into 12 equal cakes.

Beat the remaining 2 eggs with the milk. In separate shallow bowls, combine the flour, egg wash, and bread crumbs. Season with Creole seasoning. Dredge each cake in the flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Finally dredge each cake in the bread crumbs, coating completely.

In 2 large saute pans, over medium heat, add 1/4 cup of the oil to each pan. When the oil is hot, pan-fry the cakes until golden brown, and heated through, about 4 to 5 minutes on each side. Remove the cakes and set aside.

For the Relish: In a mixing bowl, combine the corn, tomatoes, and onions. Season with a drizzle of extra-virgin olive oil, lemon juice, salt and pepper. Set aside.

For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together. Season with salt and pepper. Mix well.

Make a small pool of the Tartare Sauce in the center of each serving plate. Lay 2 cakes over the sauce. Spoon the relish over the top of the cakes. Garnish with parsley.

This recipe yields 6 main course or 12 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D68) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.