Cod fritters, potatoes and bacon with herb mayonnaise
Ingredients
Cod fritters
- 400 g softened desalted cod fillets (or black cod)
- 2 litres milk
- 1 bay leaf
- 350 g floury potatoes
- 30 g bacon coarsely chopped
- 100 ml extra virgin olive oil
- 100 g plain “00” flour
- Butter
Herb mayonnaise
- 100 g mayonnaise
- 2 pickled gherkins finely chopped
- Chopped basil
- Chopped tarragon
- Pepper
Marinated onions
- 1 red onion finely sliced
- 50 ml apple vinegar
- 1 teaspoon sugar
- Extra virgin olive oil
- 1/2 teaspoon coarse salt
- Black pepper
To finish
- Sprouts and mixed micro salad leaves
Instructions
Cod fritters
- Simmer the cod fillets for about 10 minutes in a pan with milk and bay leaf. Cool and then discard skin and bones and flake the fillets.
- Peel and chop the potatoes and cook in salted water until soft. Drain and mash..
- Brown the bacon in a little oil. Mix with the cod and potatoes adding salt and pepper to taste.
- Form the mixture into small slightly compacted patties and lightly coat in flour.
- HeatI olive oil and a little butter in a pan over medium heat. Add the cod patties and cook, turning once to lightly brown.
Marinated onions
- Dip sliced onions for a few seconds in boiling water and drain. Put into a bowl and cover with apple vinegar, salt and sugar. Leave to marinate for 4-5 hours.
Herb mayonnaise
- Put the mayonnaise, gherkins with basil, tarragon and pepper to taste. Pulse blend in a small processor to create a cream.
To finish
- Serve each cod fritter on a spoonful of herb mayonnaise and garnish with marinated onion, sprouts and micro salad leaves.