Fid Cakes
14 oz (400 g) salt cod
1.75 pound (800 g) cooked baked potato (no skins)
1 tsp (5 ml) garlic (purée)
5 turns of a pepper mill
1/3 cup (75 ml) olive oil
1 pound (500 g) Panko bread crumbs
2 cups (500 ml) egg whites
2 cups (500 g) all-purpose flour
Soak the salt cod overnight in cold water in the refrigerator. Remove the salt cod from the water and put into a pot with cold water. Bring the cod to the boil for a few minutes and drain the water. Make sure to remove all bones from the cod. Mix the cooked potato and the cooked cod together with a hand-held mixer. While mixing, add the olive oil to make a relatively workable consistency. (Not too loose.) Add pepper and garlic. Form small rounds that are ¾ inch (2 cm) high and 1½ inches (4 cm) in diameter. Lightly dust the cakes with flour, dip into the egg whites and then the bread crumbs. Fry in clarified butter to obtain slight coloration on each side and roast in the oven for 4 minutes at 475°F (245°C).
Beet Quickle
2 beets boiled, peeled and diced into small dice
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) sugar
20 leaves of fresh cilantro
Mix the beets, vinegar and sugar together. Mix approximately 2 oz (60 g) of the beet mixture with some fresh cilantro leaves and mold on a plate. Place the Fid cakes as seen in the photo and garnish.
Recipe provided by:
Chef Dennis Johnston
FID Resto, Halifax
