1 carrot, very thinly sliced 1/4 cup very thinly sliced turnip 3 Yukon Gold potatoes, peeled and cubed 1 cup dry white wine 2 medium shallots 4 garlic cloves, smashed 1 garlic clove, minced 6 sprigs of thyme 1 teaspoon black peppercorns 3/4 lb. cod fillet, boned and cut into 1 inch pieces Kosher salt and white pepper 5 Tablespoons unsalted butter, at room temperature 3 Tablespoons extra virgin olive oil 2 teaspoons Italian parsley, finely chopped - plus more for garnish 1/2 cup peanut oil 1/4 cup gf flour
Bring a saucepan of salted water to a boil. Add the carrots and turnips and cook just until tender. Drain and rinse immediately with cold water. Set aside.
Place the potatoes in a medium saucepan and cover with water. Add a few pinches of salt to the water. Bring to a boil. Cook the potatoes until tender. Drain and set aside.
Place the wine, shallots, smashed garlic cloves, thyme, and peppercorns in a large saucepan. Bring the mixture to a boil. Once the wine mixture comes to a boil, reduce the temperature so the wine mixture is just simmering. Add the cod, cover and steam for 5 minutes, or until the cod flakes easily with a fork. Remove the cod from the wine mixture and drain on paper towels. Discard the wine mixture, including the herbs and garlic.
In a large bowl, combine the fish and potatoes. Break them up with a fork until evenly mixed. Add the butter and mix until incorporated. Add the olive oil and mix until completely incorporated. Add the parsley and mix until incorporated. Adjust the seasonings to taste with salt and white pepper. Cover the cod mixture and refrigerate for about 1 hour.
Place a large sheet of plastic wrap on a flat surface. Place half of the cod mixture on the plastic and roll into a 2 inch wide by 7 inch log. Twist the ends to compress the mixture into a tight log. Repeat with remaining cod mixture. Place the cod logs in the freezer for 2-3 hours or up to 2 weeks.
Remove the cod logs from the freezer and cut into 3/4 inch slices. Lightly dust the cod cakes on the top and bottom with gf flour. Heat the peanut oil in a large skillet over medium high heat. When the oil is hot, add the cod cakes and sauté for about 2 minutes per side or until they are browned and hot throughout. Let drain on paper towels and place in a warm oven to keep warm. Repeat with remaining cod cakes. Garnish with Italian parsley and serve.
These are great served as an appetizer or if you are looking for something really spectular serve these with seared cod fillet and top with clam chowder. See our article on spectacular winter dinners for a complete description of this wonderful trio.