Saturday, November 22, 2008

WNYT Truffled Salt Cod Cakes

Hello everyone, I was on WNYT Channel 13, a local channel here in upstate New York. I thought I would share with all of you the recipe I prepared today. It was actually a componant of a dish I prepared a few weeks ago at an American Culinary Federation competition which I took a gold medal in. I hope you might enjoy making this recipe, it is a contemporary interpretation of a traditional New England Salt Cod cake.

Truffled Salt Cod Potato Cake

by Chef Christopher


¼ lb. Salt Cod

½ lb. Yellow potatoes, peeled and cut into cubes

½ each Spanish onion, small dice

½ teaspoon Rosemary, minced

½ tablespoons Flat leaf parsley, minced

1 each Egg, large

1 each Egg yolk, large

2 tablespoon Truffle oil

To taste Black pepper, ground fresh

As needed Flour, all purpose

As needed Grape seed oil


1. Place salt cod in a small pot and cover with water and bring to a simmer for five minutes. Drain and reserve.

2. Place potatoes in a separate pot and cover with water and bring to a boil, reduce to a simmer and boil until tender. Drain and dry in oven for 2-3 minutes and reserve.

3. Heat sauté pan over medium-high heat and add a tablespoon of olive oil. Saute onion until soft, add rosemary and sauté another minute.

4. In a medium bowl combine simmered salt cod, potatoes, onions, parsley, egg yolk and egg, truffle oil and black pepper. Use a pastry cutter to mash all ingredients together until smooth.

5. Shape potato/salt cod mixture into four cakes and coat with flour. Heat a medium sauté pan over medium-high heat with enough grape seed oil to coat the bottom. Place the salt cod cakes into the heated pan and pan-fry on each side until golden brown.

Christopher Allen Tanner, CEC
Department of Hotel Culinary Arts and Tourism
Schenectady County Community College

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