• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Roast Codfish with Scallion and Leek Potato Cakes

  • Recipe Submitted by on

Category: Irish, Potatoes

 Ingredients List

  • --------------------------------POTATO CAKES--------------------------------
  • 1 lb Yukon gold potatoes
  • 3 Egg yolks
  • 4 oz Butter
  • 4 oz Diced smoked slab bacon
  • 3 oz Chopped leeks
  • 3 oz Chopped scallions
  • Salt and pepper to taste


1 c Sherry vinegar
1 c Malt vinegar
1 c Chicken or fish stock
2 bn Fresh rosemary

2 lb Codfish; skin on, scaled
Canola oil

FOR POTATO CAKES: Cook potatoes in jackets in salt water until done. Peel
while hot. Mash potatoes until smooth. Add egg yolks and butter; mix.
Render bacon (cook over low heat so the fat separates out). Add leeks and
scallions and toss quickly; add to potato mixture and mix well. Season with
salt and pepper. Let mixture cool, then form into patties. Chill overnight.
When ready to serve, saute potato cakes until golden brown.

FOR VINEGAR REDUCTION: Combine vinegars and stock, and reduce by half (boil
rapidly until the volume is reduced, by evaporation, to half the original
amount). Add rosemary and let infuse (steep) for about 10 minutes. Strain
and reserve.

COD: Season fish with salt and pepper. Heat canola oil in a pan on top of
the stove. Place fish in pan with skin side down and cook until there is a
little golden color around the edges. Finish fish in 450-degree oven for
approximately 8 minutes. Serve reduction with fish.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?