REC: Bolinhos de bacalhau (Salt cod fritters with aioli)
PL
os+de+bacalhau
Watched Rick Stein make something very similar to this on one of his
shows, and it piqued my interest. Now I just have to find some salt
cod.....
Salt cod fritters with alioli (Bolinhos de bacalhau)
Makes 38
Ingredients (serves 8)
* 650g piece dried salt cod
* 2 cloves garlic, finely chopped
* 2 egg yolks, plus 2 eggs, separated
* 1/2 green apple, peeled, cored, chopped
* 300ml olive oil, plus extra, to shallow-fry
* Finely grated zest and juice of 1 lemon
* 1 onion, finely chopped
* 1 litre milk
* 600g desiree potatoes, washed
* 2 tablespoons finely chopped flat-leaf parsley
* 2 tablespoons coarsely chopped green olives
* Pinch of cayenne
Method
1. Rinse salt from cod and place in an airtight container. Cover with
water and refrigerate, covered, changing the water four times a day, for 2
days.
2. For alioli, process 1 clove chopped garlic, 2 egg yolks and apple in a
food processor until combined. With the motor running, gradually pour in
250ml (1 cup) olive oil, drop by drop at first, until mixture begins to
thicken, then in a steady stream until thick and emulsified. Add 1
tablespoon lemon juice and season.
3. Heat 2 tablespoons olive oil in a deep frying pan over medium heat and
cook onion and remaining chopped garlic until soft. Transfer to a bowl.
Add cod to same pan, pour over milk, then bring to a simmer over lowā
€“medium heat and cook for 20 minutes or until soft. Drain well, cool,
then remove skin and bones.
4. Meanwhile, cook potatoes in a saucepan of boiling water until tender.
Drain and peel, then rice or mash while still warm. Stir into the onion
mixture with yolks, zest, parsley, olives and cayenne.
5. Using your fingers, finely shred cod and stir into the potato mixture
with 1 tablespoon lemon juice. Whisk the egg whites to soft peaks and fold
into the cod mixture.
6. Using two tablespoons, shape spoonfuls of cod mixture into ovals and
place on a plastic wrap-lined tray. Heat 5cm of olive oil in a frying pan
over medium heat and fry cod fritters, in batches, for 1 1/2 minutes each
side, then drain on paper towels. Serve immediately with alioli.
Notes * Start this recipe two days ahead.
--
Peter Lucas
Brisbane
Australia
On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.
PL
news:Xns9DAC6D4744EAP...@61.9.134.55:
> http://www.taste.com.au/recipes/21982/salt+cod+fritters+with+alioli+boli
nh
> os+de+bacalhau
>
> Watched Rick Stein make something very similar to this on one of his
> shows, and it piqued my interest. Now I just have to find some salt
> cod.....
>
>
> Salt cod fritters with alioli (Bolinhos de bacalhau)
>
>
Well, whaddaya know....... as soon as I posted it, I found another page
with Rick's actual recipe on it, so here it is, along with a video of him
making them......... (He just needs to learn how to spell 'aioli'!!)
http://ths.gardenweb.com/forums/load/cooking/msg0722291817069.html
*******************************************
Spanish Salt Cod Fritters Recipe - Rick Stein Cooks - BBC
http://www.youtube.com/watch?v=lvWAc40u3O8
****************************
This recipe comes from Colman Andrews' book, Catalan Cuisine. This is
uncompromising in flavour and glorious with a glass of ice-cold beer. The
allioli is my addition.
Ingredients
500g/1lb 2oz dried salt cod fillets (also sold as bacallà/bacalao)
1 fresh bay leaf
2 medium-sized floury potatoes (about 200g/7oz each), peeled and thinly
sliced
2 tbsp olive oil
50g/1¾oz plain flour
3 medium free-range eggs
2 garlic cloves, crushed
leaves from 2 large sprigs flatleaf parsley, chopped
salt and freshly ground black pepper
For the allioli
4 garlic cloves, peeled
½ tsp salt
1 egg yolk from a medium free-range egg
175ml/6fl oz extra virgin olive oil
Method
1. Rinse any excess salt off the cod, then put into a large bowl and cover
with cold water. Leave to soak in the fridge for 36-48 hours, changing the
water three to four times a day. After this time, taste a small piece,
and, if it still seems too salty, soak it for a bit longer. When you are
happy with the degree of saltiness, drain and cut it into slightly smaller
pieces.
2. Put the salt cod into a pan with the bay leaf and cover with fresh cold
water. Bring to just below boiling point over a medium heat, then remove
the pan from the heat and leave to stand for about ten minutes.
3. Remove the salt cod from the water and leave to cool, setting the water
to one side. When the fish has cooled, remove the skin and any bones and
flake the flesh with a fork.
4. Put the potatoes into the pan of reserved salt cod cooking water, bring
to the boil and cook for ten minutes until tender. Drain well.
5. In another pan bring 300ml/10½fl oz water and the two tablespoons olive
oil to the boil, then remove from the heat and slowly beat in the flour to
form a batter. Leave to cool slightly, then beat in the eggs, one at a
time.
6. Mash the potatoes well in a large bowl and then mix in the salt cod,
garlic and parsley. Add salt and freshly ground black pepper to taste.
Then mix the salt cod mixture into the batter and cook over a low heat for
about ten minutes, stirring constantly, until the mixture thickens, has
the consistency of mashed potatoes and will hold its shape when formed
into balls. Leave to cool slightly and to thicken a little more.
7. Meanwhile, for the allioli, put the garlic cloves onto a chopping board
and crush them under the blade of a large knife.
8. Sprinkle them with the salt and then work them with the knife blade
into a smooth paste. Scrape the garlic paste into a bowl and add the egg
yolk.
9. Using an electric mixer, whisk everything together, and then very
gradually whisk in the olive oil to make a thick mayonnaise-like mixture.
Leave in the fridge until ready to use.
10. Heat some oil for deep-frying to 190C/375F. Form the salt cod mixture
into approximately 20 small balls using a spoon and fry in batches, about
5-6 at a time, for three minutes or until a deep golden brown. Drain on
kitchen paper and serve very hot, with allioli.