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

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:

Serving

8 oz boneless salt cod
2 tbsp olive oil
1/2 cup small diced onions
1/4 cup small diced red bell peppers
1/4 cup small diced yellow bell peppers
salt
freshly ground black pepper
4 oz cooked lobster meat
1 cup cooked mashed potatoes
3 large eggs
1/4 cup chopped green onions, green part only
1/4 cup milk
1 cup all-purpose flour
2 cups fine dried bread crumbs
creole seasoning, recipe follows
1/2 cup vegetable oil
1 cup roasted sweet corn kernels
1 cup small diced tomatoes, peeled and seeded
1/4 cup chopped red onions
drizzle of extra-virgin olive oil
1/2 fresh lemon
salt
freshly ground black pepper
1/4 cup chopped yellow onions
1/4 cup chopped dill pickles
1 tbsp chopped green olives
1 tbsp chopped capers
1 lemon, juiced
1 tbsp finely chopped fresh parsley leaves
2 tsp dijon mustard
1 cup mayonnaise
salt
freshly ground black pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

For the Tartare Sauce:
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.
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.
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.
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.
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.
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.
For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together. Season with salt and pepper. Mix well.
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 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%

Amount Per 100 g
Calories	305.83 Kcal (1280 kJ)
Calories from fat	182.54 Kcal
		% Daily Value*
Total Fat	20.28g	102%
Cholesterol	39.85mg	43%
Sodium	992.49mg	135%
Potassium	159.79mg	11%
Total Carbs	26.23g	28%
Sugars	2.64g	34%
Dietary Fiber	2.48g	32%
Protein	6.01g	39%
Vitamin C	17.4mg	94%
Vitamin A	0.2mg	20%
Iron	2.8mg	50%
Calcium	54.4mg	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.