Spicy Salt Cod Cakes with Chorizo and Stewed Fava Beans (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 ounces salt cod |
2 quarts milk |
6 tablespoons olive oil |
1 1/2 cups chopped onions |
1/4 cup chopped bell peppers |
1/4 cup chopped celery |
1 1/4 cups peeled, seeded, and chopped tomatoes |
1/4 cup finely chopped cilantro |
1/2 cup finely chopped parsley |
2 tablespoons minced garlic |
pinch crushed red pepper |
salt and black pepper |
2 eggs, beaten |
1/4 cup bread crumbs |
1/2 cup flour |
essence, recipe follows |
1/2 pound chorizo sausage, finely chopped |
1 cup fresh fava beans, blanched and peeled |
1/2 cup white wine |
1 cup chicken stock |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. 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.
2. 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. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute 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. Saute 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.
3. 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.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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