People who reside along the mid-Atlantic coast take pride in their local sweet corn and fresh seafood, and this recipe celebrates the bounty of the Atlantic Ocean and farm-stand fresh corn. In addition, these cod and shrimp cakes offer a more complex texture than a typical crab cake.
YIELD: 4 SERVINGS
2 cups fresh corn kernels
1⁄4 red onion, diced
1 jalapeño pepper, seeded and minced 1⁄2 bunch fresh cilantro, chopped
1⁄2 tomato, diced
Salt to taste
Pinch of chili powder
1 lime, plus more if desired
Mix the corn with the onion, jalapeño, cilantro, and tomato. Add a pinch of salt, a pinch of chili powder, and the juice of 1 lime. Taste and add more lime and salt as desired.
SUN-DRIED TOMATO TAPENADE
2 cups boiling water
1 cup sun-dried tomatoes
1⁄2 cup kalamata olives, pitted
2 tablespoons dried basil
2 tablespoons fresh lemon juice 1 garlic clove, minced
2 teaspoons olive oil
Combine boiling water and sun-dried tomatoes; cover and let stand 15 minutes or until soft. Drain tomatoes in a colander over a bowl, reserving 3⁄4 cup liquid. Combine tomatoes, reserved liquid, olives, basil, lemon juice, and garlic in a blender or
food processor; process until smooth. Place tomato mixture in a small bowl; stir in oil. Cover and chill.
COD AND SHRIMP CAKES
2 tablespoons finely diced carrot
1⁄4 cup finely chopped onion
1⁄2 cup finely chopped fresh shiitake caps (about 2 large)
1⁄4 cup dashi
1⁄4 pound shrimp without heads, peeled, deveined, and finely chopped by hand or pulsed in a food processor
1⁄4 pound cod fillet, finely chopped by hand or pulsed in a food processor
1 large egg yolk, lightly beaten
1⁄2 teaspoon fine sea salt
1 teaspoon light shoyu (Japanese soy sauce)
2 teaspoons sugar
1 cup canola oil for frying
Cook carrot, onion, and mushrooms in dashi, uncovered, in a small heavy skillet over moderate heat. Stir frequently until carrot and onion are softened, about 4 minutes. Cool slightly.
Stir together shrimp, fish, vegetable mixture, egg yolk, sea salt, shoyu, and sugar in a bowl until combined well, then knead with your hands to form a paste. Chill, covered, until cold, about 1 hour.
Heat oil in a deep 10-inch skillet over moderate heat until it registers 250°F on a thermometer. While oil is heating, form the shrimp-cod mixture into four 1⁄2-inch-thick cakes. Fry the cakes until light golden, about 2 minutes on each side, then transfer with
a wide metal spatula to paper towels to drain. Flip over and drain again on a clean paper towel.
Divide corn salsa evenly among four plates. Top with a cod-shrimp cake. Spoon tapenade onto the side of the plate as a dipping sauce.
This dish can be prepared in late spring and summer. It’s light and goes great with a nice Chardonnay, Pinot Noir, or IPA.
Use salmon instead of cod and scallops or monkfish in place of shrimp.