“Clam Chowder”

Sautéed Cod with Cod Cakes and Parsley Oil

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

I love cod, because you can do so much with it. I wanted a garnish for a cod fillet that was indigenous to where that cod was from. Thus the New England chowder, and also the cod cakes, which are wonderful all by themselves—I used to serve them as a canapé. They’re based on brandade, which is a traditional French dish of puréed salt cod and potatoes. These cakes are sautéed to develop a perfect crust on the outside and creaminess on the inside. I use them as the pedestal for the fillet, whi