Salt Cod Accras 4-6 servings Ingredients: 8 oz salt cod 1¼ cups flour 2 shallots, finely chopped ¼ cup minced parsley ¼ cup minced chives 3 whole eggs 4 egg whites 1 cup milk Black pepper to taste Oil for deep frying ½ cup parmesan, freshly grated

Accras with Sauce Chien Joël and Sonya have been running L'Escargot Restaurant since they opened in the early 70s. They serve French cuisine often with island flavors and feature snails. Of the many local dishes, we have chosen the Salt Cod Accras for our appetizer.

Preparation:
Two days before serving, cover the cod with water and refrigerate. Change the water four times.

In a medium bowl, mix the flour, the pepper, the milk, the whole eggs, the shallot, the parsley and the chives. Stir just until no lumps of flour remain.

Drain the cod very well, and flake it with your fingers, being careful to remove any pieces of skin or cartilage. Mix the cod gently into the batter.

Beat the egg whites until soft peaks form. Carefully fold the egg whites into the cod mixture.

Heat two inches of oil in a deep pot to 350°. Drop teaspoons of the batter into the oil and fry until golden brown on both sides. Drain on paper towels and keep warm in a low oven until all the batter has been used. Serve with Sauce Chien.

Sauce Chien

¾ cup neutral oil, such as canola or grapeseed
¼ cup fresh lime juice
2 tablespoons finely minced shallot
1 teaspoon or more finely minced fresh hot pepper, habañero or scotch bonnet preferred
1 tablespoon fresh thyme leaves
½ teaspoon salt

Combine all ingredients in a non-reactive bowl, and allow to rest at least an hour before serving. Taste for seasoning It should have a nice balance of spicy, tart, and salty flavors to complement the accras.

For wine, Sylvain Pereira (sommelier at Select Wine Cellar) has chosen a light and crisp chardonnay, either the Petit Chablis or step up to the Chablis made by Domain Gerard Trembley. The wines have the acidity to cut through the fish oils to refresh the palate without overpowering the delicate taste of the white fish.