Tarragon is a classic French herb used to enhance chicken, fish and vegetables. In this recipe it does double duty as a condiment and as a flavor component. The aioli can be made in advance and will hold in the refrigerator for 2 weeks.
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients
Makes 8 cakes
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1 Pound Fresh Cod
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1/4 Cup Chopped Onion
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1/4 Cup Chopped Celery
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1/4 Cup Buttery Crackers, crushed into crumbs
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1 Egg, beaten
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4 Tablespoons Butter, divided
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1 Cup Mayonaisse
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1/2 Lemon, juiced
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1 1/2 Tablespoons Tarragon
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3 Teaspoons Kosher Sea Salt Flakes, divided
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2 Teaspoons Ground Black Peppercorns Dustless, divided
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1 Teaspoon Olive Oil
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1/2 Teaspoon Garlic Powder
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1/4 Teaspoon Mustard Powder
Directions
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Heat an oven to 350° F.
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Sprinkle the cod with 1 teaspoon each of salt, ground black pepper and tarragon. Place the cod onto a sheet of aluminum foil and fold the edges of the foil up to make a pouch, sealing the fish inside. Bake for 8-10 minutes, remove and set aside to cool.
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In a small bowl mix together the mayonnaise, lemon juice, remaining tarragon, salt, black pepper and olive oil, garlic and mustard powders. Cover and keep refrigerated.
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Place a skillet over medium-high heat and add 1 tablespoon of butter. When the butter begins to foam add the onion and celery. Sweat the vegetables for 5 minutes or until just tender then scrape into a medium size bowl.
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Using a fork, flake the cod into small pieces and add to the bowl of vegetables. Refrigerate this mixture until chilled.
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To the cooled fish and veg add the egg, 1/4 cup of tarragon aioli and the crushed crackers. Gently combine this mixture and separate into 8 portions. Form the portions into patties about 1” thick. Refrigerate for at least 1 hour.
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Heat a large skillet over medium heat and half the remaining butter. When the butter foams place 4 cod cakes in the pan, do not move the cakes or shake the pan. After about 8 minutes the cakes should lift easily off the skillet and be browned, if not lower the heat and wait 2-3 minutes more. Flip the cakes and repeat on the other side. When brown and crisp remove the cakes to a platter and serve with tarragon aioli.