The salt cod is one of the best known and appreciated fish in all Italian regions. It’s a famous ingredient used in popular kitchens. Salting allows it to be kept for a long time, so it can be prepared even after a few days you bought. It would be better to keep it hanging on a string in a dark and dry place. Sometimes its characteristic flavor cannot be appreciated so to avoid this I’ve thought of creating a recipe by mixing its meats with a more neutral-tasting vegetable that is potato. Fried cod is very delicious and this big croquette is even more!
Serves: 4
- 480 grams yellow-fleshed potatoes
- 350 grams salt cod
- 1 peeled garlic clove
- Parsley leaves
- Salt to taste
- Freshly ground black pepper to taste
- Extra virgin olive oil
- Sunflower oil
- flour 00
- Breadcrumbs
- Cold water
For stewed cauliflowers:
- 350 grams white cauliflower
- 1 spring onion
- Extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Method
First you need to soak the salt cod at least 3-4 days before using. The water should be changed regularly 1 or 2 times a day. This procedure must be done to eliminate the salt with which the fish has been preserved.
After cook the whole potatoes until they are tender. Drain and peel them, set aside. Cut the cod into pieces and boil in plenty of water for about 15 minutes. Once cooked, remove the bones and chop the meat by hands. Let potatoes and fish cool down. In the meantime, wash the cauliflower and cut it into small pieces. Clean thespring onion and slice it. Fry it for a few moments in a little extra virgin olive oil, then add the cauliflower, mix and season with salt and pepper. Pour a little water at a time if the vegetable is too dry. Cauliflower cooking must be “al dente”. At this point, mash potatoes with a fork and place them in a bowl. Add the fish and the chopped parsley. Pour a tablespoon of oil, add the finely chopped garlic and season with a little salt (if needed) and pepper. Mix carefully and oil a mold for “Sicilian arancine” (this tool helps you to give the shape to your big croquette). Then put the mixture into the mold and create the big croquette. Proceed in this way for all the croquettes. Make a batter using cold water and 00 flour, mix well to avoid lumps creation. Dip each croquette into the batter and after pass into the breadcrumbs. Fry in hot sunflower oil until they become golden brown! (The oil temperature must be 170° Celsius degrees).
Plating
Place a couple of spoonfuls of stewed cauliflower on each plate, lay croquettes on top, sprinkle with coarsely chopped parsley and decorate with other whole parsley leaves.