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Stamp n' Go
Recipe courtesy Graham Kerr

Ingredients
1 pound salt cod, cut in thin strips, boned, and
rinsed well in cold running water
1 cup milk
3 avocados
2 eggs
1/2 cup flour
2 teaspoons hot pepper sauce
Clarified butter
1 can breadfruit,* drained and sliced into small wedges

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Soak rinsed salt cod in milk overnight. Pour off
milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado.
Add eggs, flour and pepper sauce.
Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified
butter in large pan over medium-high heat. Pipe small round blobs onto pan into
clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished
with remaining avocado, sliced, and breadfruit.
*Breadfruit is a large fruit with bumpy green skin and a bland cream-colored
center, native to the Pacific. It is available at Latin American specialty
stores.

Directions

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved