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1
For the sauce: Put the seeded jalapeno pepper, red wine vinegar, the eggs, chipotle pepper and sauce, mustard, parsley, salt, and pepper in a food processor and puree for 1 minute.
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2
Add the peanut oil in a thin, slow stream.
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3
Stop when you've put in about 2 cups of the oil, taste for seasoning, then continue adding the remaining 1 cup oil.
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4
The consistency should be like mayonnaise.
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5
Refrigerate until ready to use.
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6
For the cod cakes: Combine the onion halves, carrot, celery, whole garlic cloves, bay leaf and cod in a large saucepan, cover with water, and season with salt and pepper.
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7
Bring to a simmer and cook for 5 to 10 minutes, or until the fish is cooked through.
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8
Remove the cod from the water and set aside to cool.
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9
Place the bread cubes in a bowl and moisten with water.
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10
Set aside.
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11
Coat the bottom of a large skillet with the olive oil.
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12
Add the diced onion, minced garlic, leeks, red pepper, and mushrooms and saute over medium heat until the vegetables are soft, 10 to 15 minutes.
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13
Season with salt and pepper.
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14
Add the whiskey, mustard, and heavy cream and cook until the liquid has completely evaporated.
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15
Remove the pan from the heat and let cool.
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16
In a large bowl combine the sauteed vegetable mixture, the cooked cod, the bread crumbs, the remaining 2 eggs, and lemon juice.
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17
Squeeze the excess water out of the bread and add the bread to the cod mixture.
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18
Season with salt and pepper.
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19
Using your hand or a wooden spoon, combine well; the cod will break up into small flakes.
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20
The mixture should be fairly smooth and homogeneous.
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21
Form the mixture into 8 3- to 4-inch cakes, cover with plastic wrap, and refrigerate at least an hour and no more than 24 hours until ready to cook.
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22
Pour the peanut oil into a large skillet to a depth of about 1/8 inch and heat over medium heat.
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23
(Test the temperature: When the remaining cube of bread sizzles when dropped in the oil, the oil is hot enough for frying.
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24
Do not leave the bread in the oil.)
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25
Add as many cod cakes as will fit comfortably in the pan and brown to crispy on both sides.
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26
You will need to cook the cakes in batches.
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27
Drain on paper towels.
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28
Keep the cooked cakes in a warm spot near the oven.
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29
Serve with the sauce.
