Salt Cod and Lobster Cakes with Roasted Corn Relish and a Classic Tartare Sauce (Emeril Lagasse) Recipe

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Salt Cod and Lobster Cakes with Roasted Corn Relish and a Classic Tartare Sauce (Emeril Lagasse)
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Ingredients:

Directions:

  1. For the Tartare Sauce:
  2. Soak the salt cod in a bowl of cold water and refrigerate, for 12 hours, changing the water every 2 hours. Flake the cod into small pieces.
  3. In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions and peppers. Season with salt and pepper. Saute until soft, about 1 minute. Add the salt cod and continue to saute for 6 to 8 minutes, or until the cod is fully cooked. Remove from the heat and cool completely.
  4. In a mixing bowl, combine the salt cod mixture, lobster meat, potatoes, 1 egg, and green onions. Season with salt and pepper. Mix well. Form the mixture into 12 equal cakes.
  5. Beat the remaining 2 eggs with the milk. In separate shallow bowls, combine the flour, egg wash, and bread crumbs. Season with Creole seasoning. Dredge each cake in the flour, coating completely. Dip each cake in the egg wash, letting the excess drip off. Finally dredge each cake in the bread crumbs, coating completely.
  6. In 2 large saute pans, over medium heat, add 1/4 cup of the oil to each pan. When the oil is hot, pan-fry the cakes until golden brown, and heated through, about 4 to 5 minutes on each side. Remove the cakes and set aside.
  7. For the Relish: In a mixing bowl, combine the corn, tomatoes, and onions. Season with a drizzle of extra virgin olive oil, lemon juice, salt and pepper. Set aside.
  8. For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together. Season with salt and pepper. Mix well.
  9. Make a small pool of the Tartare Sauce in the center of each serving plate. Lay 2 cakes over the sauce. Spoon the relish over the top of the cakes. Garnish with parsley.
  10. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  11. Combine all ingredients thoroughly.
  12. Yield: 2/3 cup
  13. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 995.5 Kcal (4168 kJ)
Calories from fat 594.16 Kcal
% Daily Value*
Total Fat 66.02g 102%
Cholesterol 129.72mg 43%
Sodium 3230.62mg 135%
Potassium 520.11mg 11%
Total Carbs 85.4g 28%
Sugars 8.6g 34%
Dietary Fiber 8.08g 32%
Protein 19.57g 39%
Vitamin C 56.5mg 94%
Vitamin A 0.6mg 20%
Iron 9mg 50%
Calcium 177.2mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.6
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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