Salt Cod Croquettes Recipe
Ingredients
| Salt | 400 Gram | |
| Potatoes | 400 Gram | |
| Eggs | 2 | |
| Gruyere cheese | 50 Gram, grated | |
| Butter | 30 Gram | |
| Milk | 100 Milliliter | |
| Nutmeg | 2 Pinch, grated | |
| Parsley | 5 Milliliter, chopped | |
| Lemon | 1 | |
| Flour | 30 Gram | |
| Breadcrumbs | 30 Gram | |
| Frying Oil | 240 Milliliter (For frying) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Soak the cod in cold water for 24 hours. Rinse well under running water. Drain.
2. Cook the potatoes for 25 minutes in salted water. Peel them.
3. In a saucepan filled with boiling water, poach the cod fillets for 2 minutes. Drain, remove the bones and skin and mash with a fork. Add the cooked potatoes and mash with the fish.
4. Place the cod mixture, butter, milk and nutmeg in a saucepan over a low heat. Season and mix well with a wooden spoon. Stir and cook until it thickens.
5. Remove from the heat and add the parsley and 1 egg. Mix and taste, adding more salt if necessary. Cover and let stand for 20 minutes.
6. Place the flour in one dish, a lightly beaten egg in another, and the breadcrumbs in a third.
7. Form the cod mixture into croquettes. Roll them in the flour, then in the egg and lastly in the bredcrumbs.
8. Heat the oil in a frying pan. Fry the croquettes in the hot oil for 1 to 2 minutes on each side. Drain on absorbent paper and serve with lemon wedges.
2. Cook the potatoes for 25 minutes in salted water. Peel them.
3. In a saucepan filled with boiling water, poach the cod fillets for 2 minutes. Drain, remove the bones and skin and mash with a fork. Add the cooked potatoes and mash with the fish.
4. Place the cod mixture, butter, milk and nutmeg in a saucepan over a low heat. Season and mix well with a wooden spoon. Stir and cook until it thickens.
5. Remove from the heat and add the parsley and 1 egg. Mix and taste, adding more salt if necessary. Cover and let stand for 20 minutes.
6. Place the flour in one dish, a lightly beaten egg in another, and the breadcrumbs in a third.
7. Form the cod mixture into croquettes. Roll them in the flour, then in the egg and lastly in the bredcrumbs.
8. Heat the oil in a frying pan. Fry the croquettes in the hot oil for 1 to 2 minutes on each side. Drain on absorbent paper and serve with lemon wedges.
Chef
