Ingredients
-
1/2
-
1
-
2
-
1
-
8
-
1
-
1
-
1
-
3
-
1
-
1
-
3
-
1
-
1 1/2
-
Directions
Salt Cod Croquettes, Known as bolinhos in Portuguese ( little cakes ) these croquettes are Daniel Boulud’s take on a classic Brazilian bar food Crispy on the outside amd fluffy on the inside – they are so delicious! :)They are plump chunks of salt cod, wonderful Daniel Boulud’s recipe, Food & Wine Magaine 🙂 The recipe calls for Piment d’Espelette which is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrnes-Atlantiques, traditionally the northern territory of the Basque people I wasn’t able to get that so I went back to the Scotch Bonnet pepper or Habanero – seeded and used a little to begin with, you can always add more :), Known as bolinhos in Portuguese ( little cakes ) these croquettes are Daniel Boulud’s take on a classic Brazilian bar food Crispy on the outside amd fluffy on the inside – they are so delicious! :)They are plump chunks of salt cod, wonderful Daniel Boulud’s recipe, Food & Wine Magaine 🙂 The recipe calls for Piment d’Espelette which is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrnes-Atlantiques, traditionally the northern territory of the Basque people I wasn’t able to get that so I went back to the Scotch Bonnet pepper or Habanero – seeded and used a little to begin with, you can always add more 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Medium Bowl, Cover the Salt Cod With Cold Water and Soak in the Refrigerator For 24 Hours or For Up to 2 Days. (i Have Heard That It Is Good to Soak in Milk - at First, Then Water!). |
|
2
Done
|
Change the Water at Least Three Times.drain the Salt Cod; Transfer to a Large Saucepan. Add the Milk, Thyme, Bay Leaf, and Smashed Garlic. |
|
3
Done
|
Pour in Enough Water to Cover the Fish by 2 Inches; Simmer Over Low Heat For 20 Minutes, Until the Fish Flakes With a Fork. |
|
4
Done
|
Using a Slotted Spoon, Transfer the Fish to a Plate and Let Cool & Flake the Fish. Add the Potatoes to the Saucepan and Simmer Until Tender, 10 Minutes. |
|
5
Done
|
Using a Slotted Spoon, Transfer the Potatoes to a Large Bowl Along With 2 Tablespoons of the Cooking Liquid; Mash to a Coarse Puree. |
|
6
Done
|
in a Small Skillet, Heat the Olive Oil. Add the Shallot and Minced Garlic and Cook Over Moderate Heat Until Softened, About 4 Minutes. |
|
7
Done
|
Scrape the Mixture Into the Bowl With the Potatoes & Add the Salt Cod, Cilantro, Piment D'espelette or Minced Scotch Bonnet , and Egg Yolk and Stir Until Blended. |
|
8
Done
|
Refrigerate the Mixture Until Chilled, at Least 30 Minutes. |
|
9
Done
|
in a Shallow Bowl, Beat the Eggs With 1 Teaspoon of Water. |
|
10
Done
|
Put the Flour and Breadcrumbs in Shallow Bowls. Line a Baking Sheet With Wax Paper. |
|
11
Done
|
Form the Salt Cod Mixture Into 1-Tablespoon-Size Balls. Dredge the Balls in Flour, Dip Them in the Beaten Eggs, and Coat With the Breadcrumbs. |
|
12
Done
|
Arrange the Croquettes on the Prepared Baking Sheet and Refrigerate Until Chilled, About 10 Minutes. |
|
13
Done
|
Fill a Large, Deep Skillet With 1/2 Inch of Vegetable Oil and Heat Until Shimmering. Working in 2 Batches, Fry the Croquettes Over High Heat, Turning Once or Twice, Until Golden All Over, About 4 Minutes; Drain on Paper Towels. |
|
14
Done
|
Transfer the Croquettes to a Platter and Serve With Lemon Wedges, I Have Also Seen It Served With Tomato Sauce. |
