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Ingredientes
- 2 lb All-purpose or possibly Yukon Gold potatoes, peeled and quartered Salt and freshly grnd black pepper
- 1 lb Boneless cod
- 1/2 c. Finely diced salt pork or possibly bacon, (4 slices)
- 3/4 c. Finely minced onion
- 1/2 c. Finely minced celery
- 1/2 tsp Dry sage
- 1/4 c. Flour for dredging
- 2 Tbsp. Vegetable oil
- 1 1/2 c. Tomato sauce
- 6 sprg dill
- 6 x Lemon wedges
Direcciones
- Boil the potatoes in lightly salted water for about 20 min or possibly till tender. Drain and immediately mash them with a potato masher or possibly fork. (Do not do this in a food processor or possibly they will turn gluey).
- Place the mashed potatoes into a mixing bowl, season with salt and pepper to taste and set aside.
- Simmer the fish in lightly salted water for 5 min or possibly till just cooked through. Drain the fish and transfer to a plate. Allow the fish dry while you prepare the seasonings.
- Heat a medium saucepan and add in the salt pork or possibly bacon. Cook for 5 min or possibly till the fat has rendered and the pork or possibly bacon is golden brown. Add in the onion and celery, cover and cook, over low heat, for a few min or possibly till tender. Add in the sage and transfer the mix to the potatoes. With your fingers flake the fish into the mix and combine; adjust the seasoning.
- Shape the mix into 12 cakes about 21/2 inches in diameter and 1/2-inch thick. Dip the fish cakes in the flour and shake off any excess. In a large skillet, heat the vegetable oil over medium heat.
- Add in the fish cakes and cook for 5 min on each side or possibly till golden. In a separate saucepan, heat the tomato sauce. Serve 2 fish cakes per person drizzled with tomato sauce and garnish each portion with a sprig of dill and a lemon wedge.
