1 pound Alaska Cod fillets, fresh, thawed or frozen
2 egg yolks
2 Tablespoons Dijon mustard
2 Tablespoons champagne vinegar
1 Tablespoon plus 1 teaspoon herbes de Provence seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup olive oil
2 Tablespoons dried bread crumbs
1/2 cup flour
1/4 cup unsalted butter
4 cups spring lettuce mix
1/3 to 1/2 cup prepared dill-mustard vinaigrette (or bottled dressing)
Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
Place egg yolks, mustard, champagne vinegar, 1 tablespoon herbes de Provence seasoning, pepper and salt into a blender or a bowl of a small food processor. With blades whirring, slowly stream in the olive oil to make a mayonnaise. Place mayonnaise in a medium bowl, stir in cod flakes and bread crumbs. Form into 8 patties; chill in freezer 5 to 10 minutes, just to firm up.
Mix together flour and remaining 1 teaspoon herbes de Provence seasoning. Coat cakes with flour mixture and sauté in butter over medium heat until browned on both sides.
To serve, toss salad greens with vinaigrette. Divide greens between 4 serving plates; top with 2 cod cakes.
Variation: Alaska Cod can be poached, steamed, baked or sautéed until opaque throughout; cool slightly before breaking into small flakes.