Recommended Brew: Le Cheval Blanc Blanche, Brasseur RJ, Montreal, Quebec Canada
Style: Witbier – Hazy golden straw - Pillowy head of rocky white settles to a thin veil of delicate bubbles beneath a glowing gold body. Fruit flavors of apricot and peach mesh with coriander and citrus. A refreshing brew of sweet malt and spicy, peppery hops, with a touch of lemon zest in the finish.
1 lb. salt cod, soaked overnight – then boiled and cooked
2-3 lbs. Kennebec potatoes
1 C. Le Cheval Blanc Blanche
1 medium onion, finely chopped
1 egg, beaten
Pepper, freshly ground
1 C. flour
½ C. fine bread crumbs
¼ C. olive oil
Peel potatoes, cut into quarters. In 4-quart saucepan, boil potatoes in 1 C. Le Cheval Blanc Blanche and water to cover. Boil for 20 minutes. Drain and mash potatoes.
Flake the cooked, salted cod. Blend together with mashed potatoes and chopped onion. Add the beaten egg and pepper to taste. Form into patties.
Mix together flour and bread crumbs. Dredge formed patties in flour mixture. Heat olive oil in skillet. Fry patties 3-5 minutes on each side until golden brown. Serve.
* Health Benefit: Rich in protein, B-complex vitamins, vitamin C, niacin, vitamin D, vitamin E, potassium, phosphorus, magnesium, copper