Printable Version (PDF)

Poach the cod:

Peppercorns 1 tbs
Bay leaf 4
1 lemon cut in half
1 lb of cod

Bring water to a boil, add all the spices then add the cod, cook 6-8 minutes, drain

Saute together until translucent:

2 ribs of celery
1 onion, small dice
2 cloves of garlic, mince
2 tbs whole butter

In a bowl combine:

1 tbs mayo
2 tsp dry mustard
2 eggs
1 1/2 tsp salt
1/2 tsp pepper
2 tsp chili flake

Add the sauté of vegetables to the bowl with the eggs, flake the cod in the bowl and add 1 cup of bread crumbs and 2 tbs of chopped parsley.

Mix until combined, refrigerate for 30 minutes. Fry the cake in 3 tbs of hot oil in a sauté pan for 2 minutes per side, drain on paper towel.


1 Large pineapple, small dice
2 green apples, small dice
Juice of 2 limes


Mix everything together, serve chilled under the cod cake.

Norma Buchholz