Olive Magazine
Salt Cod Croquettes Recipe with Fennel Salad

Salt cod croquettes with shaved fennel salad

Published: March 3, 2016 at 1:45 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 4

Check out this recipe for salt cod croquettes with shaved fennel salad from Bandol, Chelsea. If you can’t get hold of salt cod you can make your own. Use cod trimmings or thin slices of cod, and cover them with rock salt for half an hour, wash them thoroughly, and dry with kitchen paper before using

Nutrition:
NutrientUnit
kcal870
fat49.9g
saturates8.2g
carbs68g
fibre7.5g
protein33.6g
salt1g
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Ingredients

  • olive oil
  • 2 cloves garlic, chopped
  • 300g salt cod
  • 700ml milk
  • 300g mashed potatoes
  • chopped to make 1 tbsp flat-leaf parsley
  • 2 eggs
  • 100g plain flour, seasoned
  • 150g panko breadcrumbs
  • for deep-frying oil

SHAVED FENNEL

  • 200ml chardonnay or white wine vinegar
  • 100g icing sugar
  • 1 bulb fennel
  • a bunch dill, chopped

ROMESCO SAUCE

  • 2 red peppers, finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1/2 medium red chillies, seeded and finely chopped
  • 50ml olive oil
  • 40g flaked almonds, toasted
  • 1 tsp tomato purée

Method

  • STEP 1

    Make confit garlic by heating 50ml olive oil in a very small saucepan over a gentle heat. Add the garlic and cook on a very low heat until soft, about 3 minutes.

  • STEP 2

    Put the salt cod in a saucepan, cover with 500ml milk and simmer for 10 minutes. Strain off the milk and mix the cod with the mashed potato, confit garlic (and its oil) and parsley, making sure that you don’t completely break the cod up. Taste and season if needed. Portion the mixture into16 evenly sized croquettes.

  • STEP 3

    Lightly whisk 200ml milk and the eggs in a small bowl. Put the plain four, and the breadcrumbs into separate bowls. Take a croquette, and first coat with the flour, then dip it in the whisked milk and eggs, and finally coat with the breadcrumbs. Repeat for the remaining croquettes, then leave them to chill for 30 minutes in the fridge.

  • STEP 4

    Mix the vinegar, sugar and 50ml olive oil until it is clear and the sugar has dissolved. Carefully slice the fennel, very thinly, with a mandolin or a sharp knife. Add the dill and thinly sliced fennel to the pickling liquid.

  • STEP 5

    Gently cook the peppers, garlic and chillies in a little of the olive oil until soft, about 10 minutes. Put all of the remaining oil, almonds and tomato purée in a blender with the cooked pepper mix. Liquidise briefly to get a coarse texture. Season well.

  • STEP 6

    Heat a pan of oil 1/3 full to 180C, or until a cube of bread turns golden in 30 seconds. Deep-fry the croquettes in batches for 2-4 minutes until golden. Drain on kitchen paper, and season with salt. Serve on the drained, pickled fennel with small pots of romesco sauce for dipping.

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