Cod fish cakes and tartar sauce

Ingredients

• 3 tbs olive oil
• 1 large onion
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 pounds fresh cod
• 2 tbs finely chopped fresh tarragon leaves
• 1 medium egg, lightly beaten
• 3 dashes tabasco sauce
• fine dry bread crumbs
• Tartar sauce to serve
• 1 stalk of celery, finely chopped
• 2 tbs finely chopped cornichons
• 1 tbs prepared horseradish
• 2 tbs coarsely chopped flat leaf parsley
• 1/2 tsp dry mustard powder
• 6 TBS food quality mayonnaise
• 1 tsp lemon juice
• salt and freshly ground black pepper to taste

You may like

Cod fish with cream, the portuguese recipe

Preparation

• Heat the oven to 100*C/225*F. Heat one TBS of olive oil in a skillet over medium heat. Add the onion, 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring, until the onions are soft and translucent. Set aside.
• Cut the fish into large chunks. Pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add the onion, tarragon, egg and tabasco sauce, combining well. Add remaining salt and pepper. Form into 8 3 inch patties. Dredge them in the dry bread crumbs, coating well and shaking off any excess.
• Heat 1 TBS of oil in a large skillet over medium low heat. Cook 4 patties until browned, about 5 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in the oven while you cook the other four, using the remaining TBS of oil. Serve hot with tartar sauce. In a small bowl, combine all of the ingredients, seasoning to taste with salt and pepper. Serve with fish.