Salt Cod Cakes with Herbed Mayonnaise - mayonnaise

Method

• Combine all of the ingredients in a medium bowl and refrigerate.
• In another bowl, cover the salt cod with water and soak overnight in the refrigerator, changing the water once or twice.
• Drain and rinse the fish and transfer to a large saucepan.
• Add the milk and simmer over moderate heat until the cod flakes easily, about 10 minutes.
• Drain the cod and discard the milk.
• Coarsely flake the fish and transfer it to a large bowl.
• Meanwhile, in a medium saucepan, cover the potatoes with water.
• Bring to a boil and cook until just tender, about 10 minutes.
• Drain well and let cool slightly.
• Using your hands, mix the potatoes with the cod; the mixture should be chunky.
• Heat the olive oil in a medium skillet.
• Add the scallions and cook over moderately low heat until tender, about 4 minutes.
• Add the scallions to the cod mixture along with the cream, tarragon and parsley.
• Season with salt and pepper.
• Shape the mixture into 3-inch cakes, about 3/4 inch thick.
• Lightly flour the cakes and set them on a baking sheet.
• Heat 1/2 inch of vegetable oil in a large skillet.
• Working in batches, fry the cod cakes, turning once, until golden brown and crisp, 3 to 4 minutes.
• Drain on paper towels and keep warm while you cook the remaining cakes.
• Serve with the herbed mayonnaise.