By Jen De Bortoli
Feature recipe for January 2018

  • 200g baccalà (salt cod)
  • ½ brown onion, very finely diced
  • 1 garlic clove
  • ¼ long red chilli, very finely diced
  • 2 sprigs thyme
  • 125g cooked and crushed potato
  • ½ bunch parsley
  • 45g butter
  • 45g plain flour
  • 125ml baccalà poaching stock
  • 125ml milk
  • flour for dusting
  • breadcrumbs for crumbing
  • vegetable oil for frying


  • 2 garlic cloves
  • 1 bay leaf
  • 5 peppercorns
  • 5 parsley stalks


  • 2 whole eggs
  • 150ml milk

Soak the baccalà in a large bucket of water for at least three days, changing the water daily. Poach the baccalà gently in a pot of water with the aromatics. Once the fish is cooked remove it from the pot and reserve 125ml of the liquid. Cover the baccalà with cling film and keep in a warm place while you prepare the base mix.

In a heavy base pot sweat off the onion, garlic, chilli and thyme in the butter. Add the flour to make a roux. In a separate pot combine the the poaching stock and milk and bring to the boil. Cook out the roux for a few minutes and then add the stock and milk to make a very heavy béchamel. Add the potato, followed by the parsley and flaked baccalà. Check seasoning and cool in fridge. Once the mix is fridge cold roll into croquettes roughly 5cm long and 2cm wide. 

Combine eggs and milk to make an egg wash. Individually dust with flour, dip in the egg wash and coat with breadcrumbs. When ready to serve carefully heat a pot of oil (no more than ⅔ full) to 180°C and cook the croquettes in batches. Drain on paper towel and serve. 


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