Hake And Potato Fish Cakes With Green Pepper–Herb Salsa Recipe by HE COOKS®
Cooking Instructions 2 hours 1 Poach the Fish: Place the soaked salt cod in a saucepan, cover with fresh cold water, and bring just to a simmer. Poach gently for 10 minutes until the flesh flakes easily. Drain, remove skin and bones, and shred the fish into small pieces. 2 Steam the Potatoes: Steam the potatoes until very tender, about 20 minutes. Transfer to a bowl and mash until smooth. Steaming helps reduce excess moisture. 3 Mix the Base: In a large bowl, combine the mashed potatoes, flaked hake, shallot, garlic, egg, parsley, dill, lemon zest, Dijon mustard, smoked paprika, salt, and black pepper. Mix until evenly incorporated. 4 Shape and Chill: Form the mixture into small patties, about 3 inches wide. Place on a parchment-lined tray and chill in the refrigerator for at least 1 hour to firm up. 5 Char the Peppers: Place the poblano, bell pepper, and jalapeño under the broiler until blistered, 5-10 minutes. Cover and steam for 10 minutes, then stem and seed. 6 Blend the Salsa: In a blender, combine the charred peppers with garlic, onion, parsley, cilantro, mint, lime juice, extra virgin olive oil, vinegar, and salt. Blend until smooth. Store in an airtight container, and chill until ready for use. 7 Fry the Cakes: Heat vegetable oil in a skillet over medium heat. Fry the patties in batches until golden and crisp on both sides, 3–4 minutes per side. Drain on paper towels. 8 Serve: Spoon the green pepper–herb salsa over the warm fish cakes, and serve with lemon wedges on the side, if desired. 1 Poach the Fish: Place the soaked salt cod in a saucepan, cover with fresh cold water, and bring just to a simmer. Poach gently for 10 minutes until the flesh flakes easily. Drain, remove skin and bones, and shred the fish into small pieces. 1 Poach the Fish: Place the soaked salt cod in a saucepan, cover with fresh cold water, and bring just to a simmer. Poach gently for 10 minutes until the flesh flakes easily. Drain, remove skin and bones, and shred the fish into small pieces. 2 Steam the Potatoes: Steam the potatoes until very tender, about 20 minutes. Transfer to a bowl and mash until smooth. Steaming helps reduce excess moisture. 2 Steam the Potatoes: Steam the potatoes until very tender, about 20 minutes. Transfer to a bowl and mash until smooth. Steaming helps reduce excess moisture. 3 Mix the Base: In a large bowl, combine the mashed potatoes, flaked hake, shallot, garlic, egg, parsley, dill, lemon zest, Dijon mustard, smoked paprika, salt, and black pepper. Mix until evenly incorporated. 3 Mix the Base: In a large bowl, combine the mashed potatoes, flaked hake, shallot, garlic, egg, parsley, dill, lemon zest, Dijon mustard, smoked paprika, salt, and black pepper. Mix until evenly incorporated. 4 Shape and Chill: Form the mixture into small patties, about 3 inches wide. Place on a parchment-lined tray and chill in the refrigerator for at least 1 hour to firm up. 4 Shape and Chill: Form the mixture into small patties, about 3 inches wide. Place on a parchment-lined tray and chill in the refrigerator for at least 1 hour to firm up. 5 Char the Peppers: Place the poblano, bell pepper, and jalapeño under the broiler until blistered, 5-10 minutes. Cover and steam for 10 minutes, then stem and seed. 5 Char the Peppers: Place the poblano, bell pepper, and jalapeño under the broiler until blistered, 5-10 minutes. Cover and steam for 10 minutes, then stem and seed. 6 Blend the Salsa: In a blender, combine the charred peppers with garlic, onion, parsley, cilantro, mint, lime juice, extra virgin olive oil, vinegar, and salt. Blend until smooth. Store in an airtight container, and chill until ready for use. 6 Blend the Salsa: In a blender, combine the charred peppers with garlic, onion, parsley, cilantro, mint, lime juice, extra virgin olive oil, vinegar, and salt. Blend until smooth. Store in an airtight container, and chill until ready for use. 7 Fry the Cakes: Heat vegetable oil in a skillet over medium heat. Fry the patties in batches until golden and crisp on both sides, 3–4 minutes per side. Drain on paper towels. 7 Fry the Cakes: Heat vegetable oil in a skillet over medium heat. Fry the patties in batches until golden and crisp on both sides, 3–4 minutes per side. Drain on paper towels. 8 Serve: Spoon the green pepper–herb salsa over the warm fish cakes, and serve with lemon wedges on the side, if desired. 8 Serve: Spoon the green pepper–herb salsa over the warm fish cakes, and serve with lemon wedges on the side, if desired. 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