Latest News

  • GSM Arena
  • The flexible pescatarian: salt cod croquetas with jalapeño and lime mayonnaise recipe | Food

Source: GSM Arena
Rate: 5 5

See the news The flexible pescatarian: salt cod croquetas with jalapeño and lime mayonnaise recipe | Food from Source GSM Arena on 17/03/2019 has been updated to day with the theme on feedixo.

The flexible pescatarian: salt cod croquetas with jalapeño and lime mayonnaise recipe | Food

Salt cod is cod fillet that’s covered in salt to draw out moisture and preserve the fish, giving it a long shelf life. It’s a popular ingredient in hot countries, and was traditionally used in the days before refrigeration.It needs to be rehydrated and de-salted before use, which takes around 24 hours. If you’re looking to save some time in this recipe, rather than making the mayonnaise below, you could add a splash of hot chilli sauce and a squeeze of lime juice to shop-bought mayo.The flexible pescatarian: baked sardines with capers, raisins and preserved lemon Read more Salt cod croquetas with jalapeño and lime mayonnaisemakes 16–18 croquetas500g piece(s) salt cod1 litre (4 cups) milk½ tsp coriander seeds¼ tsp black peppercornsPeeled strip of lemon zest1 tbsp olive oil3 cloves garlic, peeled and crushed750g floury potatoes, peeled and cut into equal-sized chunks1 tbsp chopped parsley75g plain flour2 eggs, beaten125g dried breadcrumbs, ideally pankoSunflower oil, for deep-fryingFlaked sea salt and freshly ground black pepperFor the jalapeño mayo1 jalapeño chilli½ tsp salt1 egg yolk½ tsp Dijon mustard1 tbsp lime juice250ml (1 cup) sunflower oilFirst you need to soak the cod. You’ll need to start this process a full day before making the croquetas to remove the salt and rehydrate the fish. Put the cod in a large bowl and cover with plenty of cold water. Leave at room temperature for 24 hours, changing the water at least four times.Put the cod into a frying pan and pour over half of the milk. Add the coriander seeds, peppercorns and lemon zest. Bring to a gentle simmer and heat for 10 minutes, loosely covering the pan with a lid. Drain the fish and flake it into a bowl, removing any skin and bones.Meanwhile, put the olive oil and garlic in a medium–large nonstick saucepan and place over a medium heat. Once the oil is hot and the garlic starts to sizzle but not colour, add the potatoes and the remaining milk to completely cover the potatoes (adding a little more milk if needed).Add a pinch of salt, bring the potatoes to a simmer, cover loosely with a lid and cook over a low heat for about 15 minutes, until the potatoes are tender. Drain off the milk and mash the potatoes until really smooth. Add the flaked cod, chopped parsley and a twist of black pepper. Mix well to combine and season with pepper and salt...

The news of the agency (GSM Arena) and site feedixo any responsibility in publishing it.

See the news The flexible pescatarian: salt cod croquetas with jalapeño and lime mayonnaise recipe | Food from Source GSM Arena on 17/03/2019 has been updated to day with the theme on feedixo.