I was planning on making dinner by cooking cod fillets from The Local Catch in a skillet but they were thin and broke apart too much when I flipped them. So I stopped cooking and quickly searched for a recipe online and found a nice potato based cod cake recipe from Saveur.
The cod cake recipe can be found here. I made adjustments to the ingredients that suited my portion of fish. I didn't serve the cod cakes with a chow chow as recommended because I didn't have those ingredients. Rather, I made a quick Béchamel sauce.
For the Béchamel, I made this quick version because I didn't have a lot of time:
For the roux, I combined 1 tablespoon butter (I used organic lactose-free Earth Balance Buttery Spread, I read that olive oil can also be substituted) with 1 tablespoon flour until well blended in a small sauce pan over medium-low heat.
Then I added 1 1/2 cups milk (I used Organic Valley lactose-free), 1 bay leaf, a little onion powder, sea salt, and fresh ground pepper to taste. I omitted the traditional clove-stuck onion and nutmeg for this sauce but it could be made that way.
I cooked the sauce on medium-low, whisking until the flour flavor was gone and it coated the bay leaf, like below. Then I discarded the bay leaf and sprinkled in some Old Bay seasoning to taste. I thought of Old Bay seasoning because it's what my father uses often when he makes seafood meals.
I topped the cod cakes with the savory Béchamel and we ate them with leftover roasted vegetables. Cheese can be added to the sauce, but I liked it just like this and wanted to keep it lactose-free.
Cod Cake Burgers
I made burgers with the leftover cod cakes. The Remoulade was a nice condiment by itself but I would have also liked a slice of tomato. However, it's winter and I stay away from grocery store tomatoes -- they are no substitute for a fresh summer garden tomato!
Quick And Easy Remoulade
To 1 cup of mayonnaise (I used the Just Mayo brand I talked about in the previous post), I added 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon paprika, 1 teaspoon tabasco/hot sauce, and minced 4 very small sweet gherkins.
I served the cod cakes on local Portuguese sweet bread rolls that I toasted.
And if that isn't enough carbs, why not have a nice local craft beer with the cod cake burger! This light tasting Rhode Scholar is my favorite.
from the Bucket Brewery, Pawtucket, RI
Don't want all the carbs (or the lactose from the milk in Portuguese sweet bread)? A cod cake with Remoulade tastes great with these pea greens.