| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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