Salt cod and hazelnut croquettes

  1. It will take 48 hours to prepare the salt cod.
  2. Put the fish in a large dish and cover with fresh water from the tap.
  3. Cover the dish with clingfilm and set aside in the fridge to soak for 48 hours; drain and replace the water every 12 hours.
  4. Preheat the oven to 180C/gas mark 4.
  5. Drain the fish and place in an ovenproof dish.
  6. Pour over the milk and poach in the preheated oven for 20 minutes.
  7. Remove the cooked fish with a slotted spoon and scrape off and discard the skin.
  8. Transfer the flesh to a food processor, discarding the milk.
  9. Add the chickpeas, shallot, breadcrumbs, yoghurt, horseradish and melted butter to the food processor and season with freshly ground black pepper.
  10. Using the pulse button, blitz the mixture to a smooth, thick paste.
  11. Check the consistency is suitable for moulding if it is too thick, you can add a little extra yogurt; if it is too loose, simply add more breadcrumbs.
  12. Divide the mixture into 12 equal portions and roll into even lozenges.
  13. Put the beaten egg and chopped hazelnuts into separate bowls ready for coating.
  14. Roll the croquettes first in the beaten egg and then in the chopped hazelnuts, pressing down well to coat them evenly on all sides.
  15. Preheat at least 6cm oil to 180C in a heavy-based saucepan over a moderate heat.
  16. Deep fry the croquettes, a few at a time, in the hot oil for 68 minutes until golden brown.
  17. Transfer them to kitchen paper to remove any excess oil while you cook the rest.
  18. Serve with creme fraiche and some crisp salad leaves.

salt, milk, chickpeas, shallot, white breadcrumbs, natural yoghurt, horseradish, unsalted butter, freshly ground black pepper, eggs, hazelnuts

Taken from www.lovefood.com/guide/recipes/45826/salt-cod-and-hazelnut-croquettes (may not work)

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