Salt cod puffs with mojo verde

AT A GLANCE

  • Serves 6 people

  • 500 ml (2 cups) milk
  • 2 fresh bay leaves
  • 500 gm salt cod, soaked in 2 changes of cold water overnight, drained and cut into thirds
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 75 gm (½ cup) plain flour, sifted
  • ½ lemon, finely grated rind only
  • ½ tsp ground cumin
  • 3 eggs
  • For deep-frying: vegetable oil
  •  
  • Mojo verde
  • 185 ml (¾ cup) extra-virgin olive oil
  • 3 green habanero chillies, seeds removed, finely chopped
  • 2 spring onions, white part only, finely chopped
  • 2 small garlic cloves, finely chopped
  • 1 tsp white wine vinegar
  • ¼ tsp each of ground cumin and coriander
01   Bring milk and bay leaves to a simmer in a pan over low-medium heat. Add cod and cook until tender (8-10 minutes). Drain, discard bay leaves and milk, then flake cod, discarding bones. Process in a food processor until finely shredded and set aside.
02   Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 minutes). Remove from heat, add eggs one at a time, beating well between each addition. Add salt cod, mix to combine and set aside.
03   For mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
04   Preheat vegetable oil in a deep-fryer or large deep saucepan to 190C. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8-10 minutes). Makes about 20. Serve with mojo verde.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

ASTURIAN SIDRA (CIDER). , suggested by MAX ALLEN

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