Salt Cod Croquettes

Recipe Information

Ingredients

Croquettes

• 8 oz cod fillet
• 1 small white onion (finely diced)
• 3 cloves garlic, minced
• ¼ cup all-purpose flour (plus extra for breading)
• 1 cup whole milk
• 3 tbsp olive oil
• ¼ cup micro greens
• salt and pepper (to taste)

Breading

• 2 eggs
• 1 cup bread crumbs
• ¼ cup all-purpose flour
• vegetable oil (for frying)

Radicchio Salad

• 4 oz radicchio
• 1 oz hazelnuts (chopped)
• 1 tsp orange zest
• 1 tbsp orange juice
• ¼ tsp fennel pollen
• 1 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp olive oil
• Salt and pepper (to taste)

Directions

Croquettes

1. Fill a saucepan halfway with salted water and bring to a boil.

2. Add cod fillet and cook for 5 minutes or until cooked through.

3. Remove fish, let cool slightly, and finely chop.

4. Heat olive oil in a large pan over medium heat.

5. Sauté onions and garlic until translucent and soft, about 5 minutes.

6. Add ¼ cup flour and cook for 2 minutes, stirring constantly.

7. Gradually whisk in milk, stirring continuously to prevent lumps.

8. Add the chopped cod and micro greens, cooking for 4-5 minutes until a thick paste forms.

9. Season with salt and pepper to taste.

10. Transfer to a bowl, cover, and refrigerate until completely cool (at least 1 hour).

11. Set up breading station: flour in one bowl, beaten eggs in second bowl, bread crumbs in third bowl.

12. Form chilled cod mixture into small balls or cylinders

13. Roll each in flour, then egg, then bread crumbs.

14. Heat oil to 350°F (175°C) in a deep pan.

15. Fry croquettes in batches until golden brown, about 2 minutes per side.

16. Drain on paper towels.

Radicchio Salad

1. Wash radicchio and cut into thin strips.

2. Whisk together orange juice, zest, fennel pollen, balsamic vinegar, Dijon mustard, and olive oil.

3. Toss radicchio with dressing, hazelnuts, and season with salt and pepper to taste.

4. Serve the croquettes hot with the radicchio salad on the side.