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Salt Cod Croquettes With Sugo and Basil
Recipe by Ben Macdonald
Try Ben Macdonald's Salt Cod Croquettes With Sugo and Basil today!
- Steps
- Ingredients
Steps
- Heat a deep fryer to 180°C
- For the Croquettes, in a large saucepan over a medium heat, sauté the onion in olive oil for 3 minutes until soft. Shred the salted cod into small chunks and add to the saucepan. Sauté for 5 minutes.
- Add the milk and bay leaves and cook until steaming. Remove from heat and set aside to infuse for at least 10 minutes.
- Strain the milk, reserving the salted cod and onion. Discard the bay leaves.
- Meanwhile, make a roux by melting the butter in a medium saucepan over a medium heat, then add flour and whisk until combined. Continue to cook over a low heat for 1-2 minutes until it starts to thicken slightly.
- When the milk has infused, add to the roux, a little at a time until combined. Continue cooking over a medium heat, whisk the infused milk into the roux. Start with a small amount and increase each time until it is all incorporated. Keep over a medium heat stirring until the first bubbles appear and it thickens.
- Finely chop the parsley and add to the saucepan with lemon zest and juice, the reserved cod, onions and 1 teaspoon salt (you may need a bit more depending on the salt cod). Stir to combine. Transfer to a tray and cover the surface with cling film. Set aside in the fridge for 30-40 minutes until set.
- Once set, prepare two shallow dishes. In the first dish, whisk the eggs and 4 tablespoons of water, in the other add the panko crumbs and 1 teaspoon of salt.
- Roll the chilled roux into golf ball sized croquettes and add about 5 at a time to the dish of beaten egg. Shake around until coated and then move to the panko and shake until coated. Be careful not to shake them around too much as they can easily split.
- Repeat the process again so a double coating is achieved. Add fresh breadcrumb to the bowl if the existing breadcrumbs become too clumpy.
- Fry the croquettes in batches for 3-4 minutes until golden brown. Set aside to drain on a tray lined with paper towel. Repeat to cook remaining croquettes.
- To prepare the Sugo, heat the olive oil in a medium saucepan on a medium heat. Add the onion and garlic with a pinch of salt and sauté for 3-5 minutes until soft.
- Stir in the tomato paste and cook for 1-2 minutes. Add the passata and sugar and cook over a low heat for 10 minutes, stirring occasionally. Add the balsamic vinegar and season to taste. Set aside
- For the Basil Mayonnaise, blanch the basil leaves in boiling water for 30 seconds and then plunge into iced water to cool.
- Dry the basil between paper towels, then place in a blender and add half of the oil. Blend on high speed for 3 minutes, then strain through muslin cloth for 10 minutes, discarding all but the oil.
- To make the mayonnaise, add the egg, mustard, salt, lemon juice, basil oil and remaining oil to the cannister of a stick mixer and blend for 1-2 minutes until emulsified and thickened. Set aside.
- To assemble, place a heaped teaspoon of sugo on a plate, then rest a croquette on top. Finish with ½ teaspoon of the basil mayonnaise, a chive baton and pinch of flakey salt. Repeat for each croquette.
