Codfish Cakes with Bacon Cream Sauce
Servings 2 People
Ingredients
- 12 oz cooked codfish fillets (recommend poach or steam)
- 1/2 c. Bread Crumbs
- 1/2 c. Béchamel cooled (see below)
- 1/2 tsp. Allspice
- 1/2 c. Toasted Pecans finely chopped
- Béchamel
- 1 1/2 c. Half and half
- 1 Tbsp. Shallots
- 1 tsp. Allspice
- 1/2 c. Chicken Stock
Instructions
- Flake fish. Mix with other ingredients and shape into 3" rounds 2/3" thick. Coat with bread crumbs.
- Béchamel: Simmer; thicken with roux. Use 1/2 c. sauce to make Codfish cakes.
- Use the rest as sauce to pour over.
- Recommend adding chopped bacon to sauce before serving.
- Recommend adding chopped bacon to sauce before serving.
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