Salt Cod risotto cakes with lemon and olives

Salt Cod risotto cakes with lemon and olives

I prefer to use cod fillet that I salt cure myself, it is not so dominating in flavour as the more traditional variety of salt cod available from the Mediterranean. I like to serve the cakes on a French bean and potato salad, drizzled with some piquant tasting salsa verde . The cod cakes and the salsa verde can be made up to 2 days in advance prior to serving.

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Recipe

To Serve

  • Fresh skinless and boneless cod fillet
    250g
  • Sea salt
    2tb
  • Unsalted butter
    50g
  • RISO GALLO ARBORIO RICE
    200g
  • Dry white wine
    75ml
  • Vegetable Stock
    800ml
  • Anchovies in oil, finely chopped
    4
  • Good quality stoned black olives, finely chopped
    25g
  • Spring onions, finely chopped
    2
  • Juice and zest of 1 Lemon
    1
  • large egg, beaten
    1
  • Little plain flour
  • For the Salsa Verde:
  • Anchovy fillets, chopped
    2
  • Dijon mustard
    ½ tsp
  • garlic clove, crushed
    1
  • Juice of ½ lemon
    ½
  • Capers, chopped
    1tsp
  • Each of chopped flat leaf parsley, mint and tarragon
    1tbsp
  • olive oil
    75ml
  • Fresh breadcrumbs
  • Lemon wedges to serve
  • Little sea salt
  • A pot with lid
  • A saucepan
  • covered fry pan
  • Deep frying pan
  • Food processor
  • Heavy bottomed saucepan
  • Large Pot with Lid
  • Large saucepan with lid
  • Shallow dish

Method

1

Place the cod fillet in a non-corrosive dish, sprinkle over the salt, cover with cling film and place in the fridge for 24 hours to cure.

2

Remove the fish from the fridge, rinse under little running water, and then dry in a cloth. Cut the cod into small 1 cm dice, place to one side.

3

Melt the butter in a heavy based pan, add the rice and stir with the butter over a low heat until rice becomes translucent

4

Add the wine, boil for 2 minutes, add the hot stock and cook as for a classic risotto, until rice is cooked ‘’al dente ‘’ and just tender.

5

Add the diced cod, spring onion, lemon juice and zest , anchovies and black olives, cover for final 2 minutes, then season to taste.

6

Transfer to a tray and spread out the rice to enable it to cool, it will be easier to mould if the rice is cold.

7

Meanwhile make the salsa verde. Place all the ingredients in a blender and blitz to a coarse puree.

8

When the rice is cooled, divide into 8 equal size balls , then roll in the palm of your hand and flatten them to form neat patties or cakes. Pass the patties through flour, the beaten egg and finally the breadcrumbs, chill until needed.

9

Shallow or deep the Fry the cakes in a little olive oil, about 3-4 minutes each side, until golden and crispy.

10

Dress 2 cakes per serving on a bed of French beans and potatoes dressed in a little of the salsa verde then serve, garnished with the lemon wedges, and a little sprinkling of sea salt.

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