Bacalao Cakes with Grilled Red Onion-Tomato Salad and Garlic Aioli
Adapted by StarChefs.com
January 2008
Yield: 4 Servings
INGREDIENTS:
Bacalao Cakes
6 ounces bacalao
2 Idaho potatoes
¼ cup chopped parsley
4 shallots, chopped
2 large eggs
1 cup of bread crumbs
egg white, for dredging
panko, for dredging
canola oil , for deep fryer
Garlic Aioli
2 egg yolks
4 cloves garlic
1 tablespoon Dijon mustard
½ cup freshly squeezed lemon juice
1 cup olive oil
salt and pepper
Salad
1 red onion, peeled and halved
1 European or hothouse cucumber, peeled and diced
1 large beefsteak tomato, skin removed and diced
Rice wine vinegar, to taste
Extra virgin olive oil, to taste
salt
micro green, for garnish
METHOD:
For the Bacalao Cakes:
Soak bacalao in cold water for about 8 hours, changing water 3 times. Cook whole potatoes in boiling water until soft. Set aside until cool enough to handle and peel. Use a food mill or ricer to puree potatoes into a bowl. Preheat oil in deep fryer to 350° F. Shred bacalao with fingers and add to potatoes along with parsley, shallots, eggs, bread crumbs, and cracked black pepper. Stir until well incorporated. Shape into patties. Dip in egg whites and coat with panko. Just before serving, deep fry until golden brown. Drain on paper towels.
For the Garlic Aioli:
Put egg yolks, garlic, mustard, and lemon juice in a food processor and process until smooth. Slowly add olive oil in a steady stream until desired consistency is achieved. Season with salt and pepper.
For the Salad:
Grill onion halves over medium heat until lightly charred. Dice grilled onion and combine with cucumber, tomato, vinegar, olive oil, and season with salt.
To Assemble and Serve:
Spoon Salad in center of plate and place Bacalao Cakes on top. Add large dollop of Garlic Aioli and top with micro greens.
