Salt Cod and Potato Delight
Salt Cod and Potato Delight
Delicias de Bacalao y PatataIn this delightful dish, the robust flavor of salt cod is complemented by the mildness of potato, enriched with garlic and enriched further with egg yolks. For the best experience, serve it with a side of alioli.
Ingrediënten
Makes approximately 40 elegant tapas
- ½ pound cod dried boneless, skinless salt
- 1 recipe of Garlic Sauce alioli
- 1 medium potato quartered
- 2 garlic cloves mashed in a garlic press or mortar
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- Kosher or sea salt
- Freshly ground black pepper
- 2 large egg yolks
- Extra-virgin olive oil for frying
Instructies
- Begin by placing the salt cod in a medium bowl and covering it with cold water.
- Seal the bowl and refrigerate it for 24 to 36 hours, changing the water occasionally, until the cod is no longer overly salty.
- Once ready, drain it well.
- While the cod is soaking, prepare the garlic sauce (alioli).
- Now, place the soaked cod and quartered potatoes in a medium saucepan, covering them with cold water and a pinch of salt.
- Seal the pot and bring it to a gentle simmer over low heat.
- Allow it to cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
- Drain the cod and potatoes well and let them cool slightly.
- Peel the potatoes and pass them through a ricer into a medium bowl.
- Crumble the cod and gently fold it into the potatoes.
- Stir in the mashed garlic, chopped parsley, salt, and black pepper, followed by the egg yolks.
- Cover the mixture and refrigerate it for 1 hour.
- Heat at least 1 inch of extra-virgin olive oil in a large skillet over medium-high heat (or for the best results, use a deep fryer set at 365°F) until a cube of bread turns a tempting golden brown in just 60 seconds.
- Carefully drop the prepared dough by rounded tablespoons into the hot oil.
- ry the delights, turning them several times, until they acquire a beautiful golden hue.
Notes / Tips / Wine Advice:
Using a slotted spoon, transfer these delectable morsels to a paper towel-lined plate to allow any excess oil to drain.
Serve these elegant tapas while they are still hot, alongside a side of the garlic sauce (alioli), and savor the harmonious combination of salt cod and potato, enriched with the flavors of garlic and egg yolks.
