Croquettes of Salt Cod with Tomato Chutney and Pickled Red Onion
This recipe with Salt Cod needs some time to prepare (starting preparation the previous day) but is ideal for a special occasion.
- 2 Fillets Salt Cod (soaked overnight in water)
- 300ml Milk
- 1 clove Garlic
- 2 Shallot (diced)
- 1/2 cup Spring Onion
- 1 Lemon (Juice)
- 1/2 cup Parsley (chopped)
- 2 teaspoons Dijon Mustard
- 1 tablespoon Crème Fraîche
- 2 medium Potatoes
- 1 cup Egg wash (1 Egg, 30ml Milk)
- 2 cups Breadcrumbs
- Sunflower Oil (for frying)
- 10 Plum Tomatoes
- 2 Shallots (diced)
- 1 clove Garlic (minced)
- 4 tablespoons Balsamic Vinegar
- 4 tablespoons Brown Sugar
- 1/2 cup Red Wine Vinegar
- 1/2 cup Water
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 large Red Onions (peeled and sliced into rings with a mandolin)
|For the Red Onion|
|Heat the vinegar, water, sugar and salt in a saucepan until the sugar has dissolved. |
Pour the mixture over the onions in a jar and let cool completely.
Store in the fridge until ready to use.
|For the Chutney|
|Slice the top of each tomato and blanch in a pot of boiling water for 8 - 10 seconds. |
Drain and place in a bowl of cold water. Peel the tomatoes, cut in quarters. Remove the seed and discard.
Sweat the shallot and garlic in olive oil for 4 minutes without colouring.
Add the tomato flesh, vinegar and sugar and cook slowly until the tomatoes are completely broken down (about 45 minutes).
Place in a container and allow to cool.
|For the Croquettes|
|Slice the cod into large pieces and poach in the milk until the fish is falling apart. |
Peel the potatoes and chop roughly. Boil until tender.
Drain and mash to a puree. Add the salt cod to the potato with the herbs, spring onion, mustard, salt, pepper and crème fraîche. Sweat the shallot and garlic in olive oil until tender.
Add to the salt cod mix. Bring the mix together with a spantula.
Place the mixture on a sheet of cling wrap and roll up into sausage shapes. Refrigerate until chilled.
Remove from fridge and portion the set mixture into croquette shapes
|To dip the Croquettes|
|Dip each croquette first in flour, then agg wash and finally the breadcrumbs. |
To cook, pre heat the deep fryer to 180C, 350F. Deep fry until golden brown. Drain on kitchen paper. Season with salt and a drizzle of lemon juice.
|Salting Fresh Cod|
|Sprinkle a 1cm layer of salt in a plastic container, put the cod on top and then completely cover it in another layer of salt. |
Cover and refrigerate overnight.
The salt will have turned to brine by the following morning.
The next day, remove the cod from the brine and rinse in cold water. Leave to soak in water for about 2 hours. Remove and drain.