- Home
- Recipes
- Fish and seafood
- Salt cod croquettes with shaved fennel salad
Salt cod croquettes with shaved fennel salad
Published: March 3, 2016 at 1:45 PM
Save recipe
Serves 4
Easy
Total time: 50 mins
+ chilling
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal870
- fat49.9g
- saturates8.2g
- carbs68g
- fibre7.5g
- protein33.6g
- salt1g
Ad
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.
Discover more of our easy party food recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue