Photo: Salt Cod and Lobster Cakes with Roasted Corn Relish and a Classic Tartare Sauce Recipe
Ingredients
- 8 ounces boneless salt cod
- 2 tablespoons olive oil
- 1/2 cup small diced onions
- 1/4 cup small diced red bell peppers
- 1/4 cup small diced yellow bell peppers
- Salt
- Freshly ground black pepper
- 4 ounces cooked lobster meat (from 1 1/4 pound whole lobster)
- 1 cup cooked mashed potatoes
- 3 large eggs
- 1/4 cup chopped green onions, green part only
- 1/4 cup milk
- 1 cup all-purpose flour
- 2 cups fine dried bread crumbs
- Creole seasoning, recipe follows
- 1/2 cup vegetable oil
For the Relish:
- 1 cup roasted sweet corn kernels
- 1 cup small diced tomatoes, peeled and seeded
- 1/4 cup chopped red onions
- Drizzle of extra-virgin olive oil
- 1/2 fresh lemon
- Salt
- Freshly ground black pepper
For the Tartare Sauce:
- 1/4 cup chopped yellow onions
- 1/4 cup chopped dill pickles
- 1 tablespoon chopped green olives
- 1 tablespoon chopped capers
- 1 lemon, juiced
- 1 tablespoon finely chopped fresh parsley leaves
- 2 teaspoons Dijon mustard
- 1 cup mayonnaise
- Salt
- Freshly ground black pepper
Directions
Soak the salt cod in a bowl of cold water and refrigerate, for 12 hours, changing the water every 2 hours. Flake the cod into small pieces.
In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute until soft, about 1 minute. Add the salt cod and continue to saute for 6 to 8 minutes, or until the cod is fully cooked. Remove from the heat and cool completely.
In a mixing bowl, combine the salt cod mixture, lobster meat, potatoes, 1 egg, and green onions. Season with salt and pepper. Mix well. Form the mixture into 12 equal cakes.
Beat the remaining 2 eggs with the milk. In separate shallow bowls, combine the flour, egg wash, and bread crumbs. Season with Creole seasoning. Dredge each cake in the flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Finally dredge each cake in the bread crumbs, coating completely.
In 2 large saute pans, over medium heat, add 1/4 cup of the oil to each pan. When the oil is hot, pan-fry the cakes until golden brown, and heated through, about 4 to 5 minutes on each side. Remove the cakes and set aside.
For the Relish: In a mixing bowl, combine the corn, tomatoes, and onions. Season with a drizzle of extra virgin olive oil, lemon juice, salt and pepper. Set aside.
For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together. Season with salt and pepper. Mix well.
Make a small pool of the Tartare Sauce in the center of each serving plate. Lay 2 cakes over the sauce. Spoon the relish over the top of the cakes. Garnish with parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
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By phendrix_7890191
Rochester, NY
on December 11, 2004
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The Lobster Cakes were great but the tartare sauce was the real winner. The best I have ever had and so simple to make, my wife thinks I'm a genious
Read all 1 reviews