Salt cod and hazelnut croquettes
"Salt cod is an ancient ingredient that we often forget about now that fish is so widely available refrigerated or frozen. I have experimented with salting and then air-drying my own fish, but there is a lot to go wrong when you’re dealing with our variable British climate – too damp, too wet or too hot, and too fly-prone, so I recommend you buy the dried salted cod from a professional. Salt cod has a much more intense flavour than fresh fish, making it a perfect ingredient for these moreish, delicious croquettes."
Serve with crème fraiche and some crisp salad leaves.
Note that you will need to soak the cod for 48 hours before using it in this recipe (see step 1).
Ingredients
- 300 g salt cod
- 400 ml whole or semi-skimmed milk
- 1 x 425g tin of chickpeas
- 1 shallot, finely diced
- 1 tbsp fresh white breadcrumbs
- 2 tbsp natural yoghurt
- 2 tbsp freshly grated horseradish
- 20 g unsalted butter, melted
- 1 pinch freshly ground black pepper, to taste
- 2 medium eggs, lightly beaten
- 150 g chopped hazelnuts
- 10.6 oz salt cod
- 14.1 fl oz whole or semi-skimmed milk
- 1 x 425g tin of chickpeas
- 1 shallot, finely diced
- 1 tbsp fresh white breadcrumbs
- 2 tbsp natural yoghurt
- 2 tbsp freshly grated horseradish
- 0.7 oz unsalted butter, melted
- 1 pinch freshly ground black pepper, to taste
- 2 medium eggs, lightly beaten
- 5.3 oz chopped hazelnuts
- 10.6 oz salt cod
- 1.7 cups whole or semi-skimmed milk
- 1 x 425g tin of chickpeas
- 1 shallot, finely diced
- 1 tbsp fresh white breadcrumbs
- 2 tbsp natural yoghurt
- 2 tbsp freshly grated horseradish
- 0.7 oz unsalted butter, melted
- 1 pinch freshly ground black pepper, to taste
- 2 medium eggs, lightly beaten
- 5.3 oz chopped hazelnuts
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- It will take 48 hours to prepare the salt cod. Put the fish in a large dish and cover with fresh water from the tap. Cover the dish with clingfilm and set aside in the fridge to soak for 48 hours; drain and replace the water every 12 hours.
- Preheat the oven to 180°C/gas mark 4.
- Drain the fish and place in an ovenproof dish. Pour over the milk and poach in the preheated oven for 20 minutes. Remove the cooked fish with a slotted spoon and scrape off and discard the skin. Transfer the flesh to a food processor, discarding the milk.
- Add the chickpeas, shallot, breadcrumbs, yoghurt, horseradish and melted butter to the food processor and season with freshly ground black pepper. Using the pulse button, blitz the mixture to a smooth, thick paste.
- 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.
- Divide the mixture into 12 equal portions and roll into even lozenges. Put the beaten egg and chopped hazelnuts into separate bowls ready for coating.
- Roll the croquettes first in the beaten egg and then in the chopped hazelnuts, pressing down well to coat them evenly on all sides.
- Preheat at least 6cm oil to 180°C in a heavy-based saucepan over a moderate heat. Deep fry the croquettes, a few at a time, in the hot oil for 6–8 minutes until golden brown.
- Transfer them to kitchen paper to remove any excess oil while you cook the rest. Serve with crème fraiche and some crisp salad leaves.
The Shed: The Cookbook is published by Kyle Books and has an RRP of £19.99. Photography by Simon Wheeler.
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