Recipe for June: Eggs with Bacalla Cakes

Seasonal Produce: Early Girl Tomatoes, Sweet 100 and Sungold Cherry Tomatoes, German Fingerling and Red Potatoes, Baby Blue Lake Beans, Romano Beans, Walla Walla Onions, Red and White Fraises des Bois, Red and Gold Raspberries, Montmorency Sour Pie Cherries, Santa Rosa Plums, Yellow and Red Watermelon, Figs: Black Mission, Adriatic

 Eggs with Baccala Cakes


3 bulbs

Fennel, outer shell removed
¼ lb Oil cured Kalamata olives, pits removed and meat rough chopped
1 lb Red A potatoes, cut into ¼” cubes and cooked in salted water until tender and drained extra-virgin olive oil and lemin juice to coat fennel
8 oz Salt cod, skinless filets, soaked in plenty of water for 24 hours, changing water every 6 hrs
2 cups Milk
2 cups Bread Crumbs
2 cups All purpose flour
8 Eggs, beaten


Rinse desalted cod and cut into 2 inch pieces.
Place in saucepan, cover with milk and simmer for 10 minutes, or until tender. Let cool in the milk.
Strain and flake cod into small pieces.
Mash potatoes in until smooth. Add cod and mix well. Place in refrigerator until cold.
Form cooled, mixture into 3 ½ oz. discs.
Coat in flour (remove excess flour), beaten eggs and then bread crumbs. Set aside.
Heat a non stick pan and coat lightly with oil.
Add cod cakes and cook until golden brown on both sides. Remove from pan and drain on paper towels.
Place in 350 degree Fahrenheit oven until warmed through.
Shave fennel and combine with olives and lemon juice as needed to coat both.
Toss together, season with salt and pepper and place on a large platter.
Arrange baccala cakes on top and serve, garnished with roasted red peppers.



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