Preparation:
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, sauté 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 450F 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 authentic 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 vine |
