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1
Soak the salt cod in enough cold water to cover, for 48 hours in the refrigerator.
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2
Change the water everyday.
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3
Drain and cut into large pieces.
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4
Tie the parsley, thyme, and bay together with kitchen twine.
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5
Put the bundle in a soup pot along with the onion and milk.
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6
Bring to a slow simmer over medium heat; add the cod and poach for 15 minutes or until the fish just flakes.
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7
Drain and cool.
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8
Discard the milk, herb bundle, and onion.
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9
Heat the olive oil in a medium skillet, and saute the shallots over medium-low heat, until golden, about 10 minutes.
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10
Add the garlic and cook 1 minute more.
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11
Set aside to cool slightly.
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12
Flake the cod into a medium bowl with your fingers, discarding any bones or skin.
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13
Mix the fish with the shallot mixture, the chives, parsley, tarragon, cream, 3/4 cup of the breadcrumbs, egg and salt and pepper to taste.
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14
Transfer the mixture to a food processor and pulse several times, until the mixture is combined but not pureed.
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15
Form the mixture into 8 disks, and refrigerate for at least 4 hours.
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16
When ready to serve dredge the cakes in the remaining crumbs.
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17
Heat a large skillet filled about a 1/4 inch deep with oil medium heat.
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18
Saute the cakes until golden for about 3 to 4 minutes per side.
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19
Serve with lemon wedges and tartar sauce.
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20
In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest, juice, and the hot sauce, if using.
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21
Refrigerate for 30 minutes for the flavors to come together.
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22
Serve.
