LCBO Food & Drink Summer 2017

SALT COD CAKES When buying salt cod, don’t be fooled by bags of salt cod pieces, however inexpensive. Ditto a chunk of bone-in salt cod with skin. Choose instead boneless, skinned salt cod—easy to poach, and so much less work than picking bits of the cod from sticky skin and bones. ½ lb (250 g) boneless salt cod 2 large russet potatoes, 1½ lbs (750 g) ¼ cup (60 mL) butter, divided 1 onion, finely diced ½ tsp (2 mL) freshly ground pepper 2 eggs ¼ cup (60 mL) minced flat-leaf parsley ½ cup (125 mL) Panko or fine dry bread crumbs 2 tbsp (30 mL) canola oil, approximately 1 Rinse cod in cold water; immerse in bowl of cold water; cover. Refrigerate for 24 hours, draining and re-covering cod in fresh cold wa- ter every 4 hours, as possible. Drain and rinse. 2 Poach cod in simmering water to cover un- til it separates into large flakes when probed with a fork, about 15 to 20 minutes. Drain and

let cool. Break into chunks and pulse in food processor until in fine shreds. 3 Meanwhile, peel and cube potatoes. In a covered saucepan, cook in boiling water until tender, 10 to 15 minutes. Drain and mash or rice until smooth. 4 While potatoes cook, melt half of the but- ter in small skillet; add onion. Fry over low heat until translucent, about 8 minutes. Stir in pepper. 5 Whisk the eggs in a large bowl; mix in the cod, then the potatoes, onion mixture and parsley. 6 Using a ⅓-cup (80-mL) measuring cup, scoop up cod mixture and form into smooth pucks about 1 inch (2.5 cm) thick. Arrange on tray. To make ahead, cover and refrigerate for up to 2 hours. Spread bread crumbs on a plate. Press about half of the crumbs overtop cakes. Turn cakes and repeat with remaining crumbs, pressing in any loose crumbs. 7 Heat half each of the oil and remaining but- ter in a large skillet over medium heat. Fry half of the cakes until golden on both sides, about 10 minutes. Keep warm in the oven

while frying remaining cakes in remaining butter and oil. Makes 12 cakes, enough for 6 servings FRESH COD CAKES Replace salt cod with 1 lb (500 g) fresh cod. Poach fish until just firm and will flake when gently probed with a fork, about 10 minutes. Drain then flake with fingers or fork. Reduce quantity of potatoes to 2 medium and eggs to 1. Combine the cod, mashed potatoes, ½ tsp (2 mL) salt with remaining ingredients; form into cakes. Crumb and fry as for salt cod cakes. Makes 6 servings

WHAT TO SERVE  Cave Spring Dry Rosé VQA LCBO 295006

$15.95

Gatao Vinho Verde LCBO 204503

$8.40

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FOOD & DRI NK SUMMER 2017 147