Salt Cod Croquettes

Ingredients

• Hide ingredients for Brandade de Morue, reducing both the cream and olive oil to ¼ cup 1 Brandade de Morue, reducing both the cream and olive oil to ¼ cup (opens in new tab) Brandade de Morue, reducing both the cream and olive oil to ¼ cup
  • 1 pound salt cod, preferably boneless
  • 1 small russet potato (8 ounces), peeled and quartered
  • 2 to 4 garlic cloves, chopped
  • ½ cup extra-virgin olive oil
  • ½ cup heavy cream
  • Lemon juice
  • Black pepper

  Sub-recipe steps

  1. Soak in cold water to cover: 1 pound salt cod, preferably boneless
  2. Refrigerate for 24 hours. Drain, rinse well, and remove any skin and bones. Set aside. Place in a medium saucepan: 1 small russet potato (8 ounces), peeled and quartered
  3. Add cool water to cover and bring to a boil. Reduce the heat to a simmer and cook until the potato is tender, about 15 minutes. Transfer the potato to a food processor with a slotted spoon. Bring the water back to a boil, add the fish, and remove from the heat. Let stand for 15 minutes, then drain and pat dry. Add the fish to the food processor, along with: 2 to 4 garlic cloves, chopped
  4. Pulse until the fish is finely chopped. With the machine running, add in a slow stream: ½ cup extra-virgin olive oil; ½ cup heavy cream
  5. Process until the mixture is the consistency of mashed potatoes. Season to taste with: Lemon juice; Black pepper
  6. The brandade may be made up to 2 days in advance. To serve, preheat the oven to 400°F. Spread the brandade into a shallow baking dish and bake until browned, about 15 minutes. Serve warm with: Sliced baguette, Crostini, or crackers
• 2 large eggs
• 2 inches vegetable oil
• 1 ½ cups fine dry bread crumbs
• Hide ingredients for Aïoli 1 Aïoli (opens in new tab) Aïoli
  • 4 to 6 garlic cloves, to taste
  • 2 large egg yolks, at room temperature
  • ⅛ teaspoon salt
  • (White pepper to taste)
  • 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  • 1 teaspoon lemon juice
  • ½ teaspoon cold water

  Sub-recipe steps

  1. Mince or mash to a paste: 4 to 6 garlic cloves, to taste
  2. Place in a bowl and whisk together with: 2 large egg yolks, at room temperature; ⅛ teaspoon salt; (White pepper to taste)
  3. Very slowly, and whisking constantly, add, as for Mayonnaise I: 1 cup olive oil (preferably ¾ cup refined olive oil and ¼ cup extra-virgin olive oil)
  4. Whisk in: 1 teaspoon lemon juice; ½ teaspoon cold water
• Lemon wedges