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Going Green Again : More Culinary Recycling

A few days ago I had made a Baccala' (salt cod dish) and I blew it. Yes, you heard. The dish was not edible almost ready for the big, red bucket.  The problem was that I had not given the codfish enough time to soak , and as a result, it was still on the salty side. My recipe was actually quite good, but the excess salt in the dish made it hard to enjoy. I knew though that I could find a use for the protein. It just had to wait for until the next time I had some cooking time on my hands.


I came up with this dish based on a long time crab cake inspiration.

Salted Cod Cakes

Ingredients
Cooked Salted Cod fish (baccala'). coarsely shredded
Capers
Unseasoned Bread Crumbs
Potatoes, cubed and blanched
Splash of White Wine
S/P, EVOO,
Lemon Slices


Salted Cod Cakes

The secret to this dish , and the key to "desalinization" was the addition of blanched potatoes which acted as a rebalancing agent for the cod base.  It worked, I did not doubt it for a moment.

I like to my crab cakes and cod cakes well done. A sprinkle of fresh lemon juice brings them up to ecstasy level. The potatoes inside remain moist, so  please , do not think of these as hockey pucks.

Senor Crab . You've been dethroned.

Salute!


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