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Bacalao Cakes with Grilled Red Onion-Tomato Salad and Garlic Aioli
Chef Alex Cheswick of May Street Market - Chicago, IL
Adapted by StarChefs.com
January 2008

Yield: 4 Servings

Ingredients:

    Bacalao Cakes with Grilled Red Onion-Tomato Salad and Garlic Aioli by Chef Alex Cheswick of May Street Market - Chicago, IL on StarChefs.comBacalao 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
  • 1Tablespoon 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.

 

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