Cable Car Cod Melt

Cod Cakes

1/2 pound fresh Alaska cod

1/2 cup vegetable stock

1 tablespoon lemon juice

Pinch of salt

Pinch of pepper

1/2 teaspoon white pepper

1 tablespoon roasted garlic

1 egg

2 ounces heavy cream

2 ounces flour

1 1/2 cup shredded potatoes

2 teaspoons chopped chives

2 teaspoons chopped parsley

1/2 cup Panko bread crumbs

Preparation:

Combine cod, vegetable stock, lemon juice, salt and pepper in a shallow pan. Poach over low heat for about 15 minutes or until cooked through. Drain and cool.

Combine roasted garlic, eggs, cream and flour in a mixing bowl and mash well. Add remaining ingredients except the poached fish and incorporate well, then gently flake in poached fish.

Tartar Sauce

1 teaspoon tarragon

1 teaspoon chives

1 teaspoon Italian parsley

1 cup mayonaise

1/4 of one large dill pickle

1 tablespoon capers

2 tablespoons Dijon mustard

1 tablespoon lemon juice

Preparation:

Combine all ingredients in a food processor until well blended.

Cable Car Cod Melt

4 ounces Cod Cake mixture

1/2 Panko bread crumbs

2 ounces olive oil

1 ounce Swiss cheese

1 ounce green cabbage

2 slices sourdough bread

2 ounces Tartar Sauce

Preparation:

Form the Cod Cake mixture into two 2-ounce patties and dust with panko bread crumbs. Heat olive oil in a pan and fry the cakes until golden brown. Lightly toast the sourdough bread and brush with Tartar Sauce. Place cabbage and cod cakes on bread. Top with swiss cheese and bake in the oven for 5 minutes or until the cheese is melted.