MAKES 8
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
1 lb. boneless salt cod
2 medium russet potatoes, peeled
7 tbsp. butter
1⁄2 small yellow onion, peeled and minced
1 tsp. dry mustard
2–4 dashes worcestershire sauce
1 whole egg and yolks from 3 eggs
Freshly ground black pepper
3 tbsp. olive oil
Flour
1. Soak cod in a large bowl of cold water for 6–8 hours, changing water 2–3 times. Drain.
2. Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.
3. Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well, then break fish into flakes.
4. Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions and cook until soft, 3–5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, egg, and egg yolks in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.
5. Melt remaining 3 tbsp. butter with oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.
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