Salt Fish Cakes and Marie Rose Sauce

Name: Salt Fish Cakes and Marie Rose Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 people
Ingredients: ½ lb salted cod; 2 cups flour; 1 teaspoon baking powder; 2 eggs; 1 shallot; 2 scallions; 2 cloves garlic; 1 hot pepper; 1 bunch parsley; ½ cup milk; salt; 8 tablespoons mayonnaise; 3 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 3 tablespoons tabasco; 2 tablespoons cognac

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 people
Course
Appetizer
Cuisine
Caribbean

Salt Fish Cakes and Marie Rose Sauce

Jennifer Becker

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Salt fish cakes, a specialty of Barbados, are made with salted cod and are common in several countries under different names.

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Ingredients

Servings

For the salt fish cakes

½ lb salted cod
2 cups flour
1 teaspoon baking powder
2 eggs
1 shallot
2 scallions
2 cloves garlic
1 hot pepper
1 bunch parsley
½ cup milk (warm)
salt

For the Marie Rose sauce

8 tablespoons mayonnaise
3 tablespoons ketchup
2 tablespoons Worcestershire sauce
3 tablespoons tabasco
2 tablespoons cognac (or other brandy)

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Instructions

Salt fish cakes

Cut salted cod into blocks and put them in a colander.
Immerse the colander into a large container filled with water.
Desalt for 24 hours, changing the water as often as possible.
Place the cod in a blender with the onion, garlic, shallot, hot pepper, and parsley.
Pour the mixture into the food processor bowl.
While mixing at low speed, add the flour, then the eggs one by one and finally add the milk slowly. Mix well.
Make dumplings with well greased hands.
Deep fry the fish balls in a large oil bath until they are golden brown.
Place on dish lined with paper towel.