-POTATO CAKES-
1 lb Yukon gold potatoes
3 Egg yolks
4 oz Butter
4 oz Diced smoked slab bacon
3 oz Chopped leeks
3 oz Chopped scallions
Salt and pepper to taste
-ROSEMARY VINEGAR REDUCTION-
1 c Sherry vinegar
1 c Malt vinegar
1 c Chicken or fish stock
2 bn Fresh rosemary
-ROASTED FISH-
2 lb Codfish; skin on, scaled
Canola oil
FOR POTATO CAKES: Cook potatoes in jackets in salt water until done. Peel
while hot. Mash potatoes until smooth. Add egg yolks and butter; mix.
Render bacon (cook over low heat so the fat separates out). Add leeks and
scallions and toss quickly; add to potato mixture and mix well. Season with
salt and pepper. Let mixture cool, then form into patties. Chill overnight.
When ready to serve, saute potato cakes until golden brown.
FOR VINEGAR REDUCTION: Combine vinegars and stock, and reduce by half (boil
rapidly until the volume is reduced, by evaporation, to half the original
amount). Add rosemary and let infuse (steep) for about 10 minutes. Strain
and reserve.
COD: Season fish with salt and pepper. Heat canola oil in a pan on top of
the stove. Place fish in pan with skin side down and cook until there is a
little golden color around the edges. Finish fish in 450-degree oven for
approximately 8 minutes. Serve reduction with fish.
“Beyond the Blarney,” by ANN BURGER, Post and Courier Food Editor,
Charleston, SC, Wednesday, March 11, 1998 “There’s nothing particularly
Irish about green beer or shamrock-shaped sugar cookies. No big headlines
there. But did you know there’s nothing Irish about corned beef? ^Here are
authenic recipes from Frank McMahon, chef, Elliott’s on the Square,
Charleston, SC
Notes: A home-style recipe for those who want a taste of authentic Irish
cooking. The codfish with potato cakes, he says, is sort of an Irish fish
and chips. The British usually serve the dish with malt vinegar
from Pat Hanneman (Kitpath) 98Mar12, a McBuster production
Yields
4 Servings