Ingredients
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1 lb.Salted Cod
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1 lb.Potatoes
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1 ea.Onion, finely chopped
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4 ea.Garlic Cloves, finely chopped
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1 TParsley, chopped
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2 ea.Eggs, lightly beaten
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Pepper, as needed
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Cooking Oil, as needed
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Herbs, such as parsley and chives, as needed
Preparation
Soak cod in cold water for 24 hours, changing the water four times.
Remove skin and bones and boil cod in water for 12 minutes. Cool completely and shred.
Peel potatoes, cube and cook in the water from the fish.
Place cod, potatoes, onion, garlic and parsley in a bowl. Season with pepper, and mix in egg.
Shape into large quenelles using two large spoons. Deep-fry in 350ºF oil until golden brown. Serve as is or pair with aioli, and garnish with herbs.
Executive Chef David Costa
Serves 4