Ingredients
- 1 pound 1 pound Alaska Cod fillets, fresh, thawed or frozen
- 2 2 egg yolks
- 2 Tablespoons 2 Tablespoons Dijon mustard
- 2 Tablespoons 2 Tablespoons champagne vinegar
- 1 Tablespoon 1 Tablespoon plus 1 teaspoon herbes de Provence seasoning
- 1/2 teaspoon 1/2 teaspoon pepper
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 cup 1/2 cup olive oil
- 2 Tablespoons 2 Tablespoons dried bread crumbs
- 1/2 cup 1/2 cup flour
- 1/4 cup 1/4 cup unsalted butter
- 4 cups 4 cups spring lettuce mix
- 1/3 1/3 to 1/2 cup prepared dill-mustard vinaigrette (or bottled dressing)
Servings:
Units:
Instructions
- Fill a large saut pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under
- cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5
- minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood
- is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
- Place egg yolks, mustard, champagne vinegar, 1 tablespoon herbes de Provence seasoning, pepper and salt into a blender or a bowl of a small
- food processor. With blades whirring, slowly stream in the olive oil to make a mayonnaise. Place mayonnaise in a medium bowl, stir in cod
- flakes and bread crumbs. Form into 8 patties; chill in freezer 5 to 10 minutes, just to firm up.
- Mix together flour and remaining 1 teaspoon herbes de Provence seasoning. Coat cakes with flour mixture and saut in butter over medium heat
- until browned on both sides.
- To serve, toss salad greens with vinaigrette. Divide greens between 4 serving plates; top with 2 cod cakes.
- Variation: Alaska Cod can be poached, steamed, baked or sauted until opaque throughout; cool slightly before breaking into small flakes.
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