Salted cod risotto cakes
This is a great twist on traditional fish cakes, that heralds from Italy and uses rice instead of mashed potato. We used cod that we salt cured as we find it is not so dominating in flavour as the more traditional 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.
Rice type: Traditional risotto rice
Servings: Serves 4
Preparation Time: 24-hours to cure the fish
Cooking Time: 20 mins plus time for rice to cool
For the fishcakes:
• 250g fresh skinless and boneless cod fillet
• 10g sea salt
• 50g unsalted butter
• 200g risotto rice
• 75ml dry white wine
• 800ml vegetable stock
• 4 anchovies in oil, finely chopped
• 25g good quality stoned black olives, finely chopped
• 2 spring onions, finely chopped
• juice and zest of 1 Lemon
• 1 large egg, beaten
• a little plain flour
• fresh breadcrumbs
For the Salsa Verde:
• 2 anchovy fillets, chopped
• ½ tsp Dijon mustard
• 1 garlic clove, crushed
• juice of ½ lemon
• 5g capers, chopped
• 15g each of chopped flat leaf parsley, mint and tarragon
• 75ml olive oil
• lemon wedges to serve
• a little sea salt
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.
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.
Melt the butter in a heavy based pan, add the rice and stir with the butter over a low heat until rice becomes translucent
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.
Add the diced cod, spring onion, lemon juice and zest , anchovies and black olives, cover for final 2 minutes, then season to taste.
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.
Meanwhile make the salsa verde.
Place all the ingredients in a blender and blitz to a coarse puree.
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.
Shallow or deep the Fry the cakes in a little olive oil, about 3-4 minutes each side, until golden and crispy.
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.