(*) Fresh and Salt Cod Cakes with Tatare Sauce
Soak the cod in cold water for one night. Rinse thoroughly. Put water, cod, milk and boquet garni in a large saucepan and make 15 min. Add the fresh cod and steep for 5 min. Remove the fish from the saucepan and pick apart.
In a small saucepan, melt butter (1) and sauté celery and onions until translucent. Remove vegetables from saucepan, drain and cool and add to fish form along with cayenne pepper, herbs, scallions, mustard powder, Tabasco and Worcestershire sauce. Mix thoroughly together. Add mayo, yolks and enough bread crumbs to combine well and season with salt, pepper and juice of one lemon.
Form meat loafs of 8 cm ø from the fish dough, turn them in the seasoned flour, then in the egg yolks whisked with milk and finally in the breadcrumbs on the other side. Heat butter (2) in a frying pan and fry the fish cakes in it for 3 to 4 minutes on both sides until golden brown. Serve two meatballs per person with sauce tatare.
To make the tartar sauce, mix the egg yolks, mustard and olive oil (1) in a small bowl. Mix the two types of oil together and add drop by drop, stirring continuously with a whisk. Always wait with the addition until the oil is completely absorbed. Add the finely chopped pickled dill pickle to the oil.