Salt Cod Croquettes
- 1/2 pound skinned and boned dried salt cod
- 1 pound medium potatoes, scrubbed, peeled and quartered
- 2 cloves garlic, crushed
- 1 tablespoon freshly chopped parsley leaves
- 1 tablespoon freshly chopped chives leaves, plus more, for garnish
- Salt and freshly ground black pepper
- 2 egg yolks, beaten
- Vegetable oil, for frying
- 1 cup instant flour (recommended: Wondra)
- Allioli Amb Ous, for serving, recipe follows
- 8 cloves garlic, minced
- 2 egg yolks
- 1 cup extra-virgin olive oil
- Salt
- 1 teaspoon smoked pimenton
- Soak the cod in cold water to cover for 24 to 36 hours, refrigerated, changing the water occasionally.
- Drain.
- 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.
- Simmer for about 30 minutes or until the potatoes are tender and the cod is flakey.
- Drain and cool the cod and the potatoes.
- Pass the potatoes through a ricer into a bowl.
- Using your fingers or a fork crumble the cod, removing any bones.
- In a large mixing bowl, combine the cod, the potato, garlic, herbs, salt and pepper, to taste, and egg yolks.
- Refrigerate for 1 hour.
- Preheat the fryer.
- 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.
- Fry in batches until golden brown about 3 minutes.
- Remove and drain on paper towels.
- Season with salt and pepper, to taste.
- Serve the croquettes on a platter with the Aioli.
- Garnish with parsley.
- In a blender, add the garlic and egg yolks.
- Blend until smooth.
- With the blender running, slowly drizzle in enough oil to thicken and emulsify the sauce.
- Season with salt and pimenton.
- 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)