Salt Cod Croquettes

  1. Soak the cod in cold water to cover for 24 to 36 hours, refrigerated, changing the water occasionally.
  2. Drain.
  3. In a medium saucepan add the cod and cover with water by 1-inch, in a separate saucepan add the potatoes and cover with water.
  4. Simmer for about 30 minutes or until the potatoes are tender and the cod is flakey.
  5. Drain and cool the cod and the potatoes.
  6. Pass the potatoes through a ricer into a bowl.
  7. Using your fingers or a fork crumble the cod, removing any bones.
  8. In a large mixing bowl, combine the cod, the potato, garlic, herbs, salt and pepper, to taste, and egg yolks.
  9. Refrigerate for 1 hour.
  10. Preheat the fryer.
  11. Use 2 tablespoons of the mixture to form a cake or a ball; coat with the instant flour and set aside while making the remaining croquettes.
  12. Fry in batches until golden brown about 3 minutes.
  13. Remove and drain on paper towels.
  14. Season with salt and pepper, to taste.
  15. Serve the croquettes on a platter with the Aioli.
  16. Garnish with parsley.
  17. In a blender, add the garlic and egg yolks.
  18. Blend until smooth.
  19. With the blender running, slowly drizzle in enough oil to thicken and emulsify the sauce.
  20. Season with salt and pimenton.
  21. Yield: 1 1/2 cups

salt, potatoes, garlic, freshly chopped, freshly chopped chives, salt, egg yolks, vegetable oil, flour, garlic, egg yolks, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/salt-cod-croquettes-recipe.html (may not work)

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