I made the salt cod for this dish by simply covering the cod fillets in sea salt and leaving to cure for 24 hours. But you could, of course use ready made salt cod.
Ingredients
To make the sauce
Ingredients
- 300g salt cod, soaked in cold water, poached and shredded.
- 500g mashed potato
- Oil for deep frying
- 2 roasted romano peppers (seeds and skin removed)
- 1/2 tin chopped tomatoes.
To make the sauce
- Chop the roasted pepper, mix with the tomatoes and blitz (I used a stick blender). Heat gently.
- Mix together the flaked cod and mashed potato.
- Shape the mixture into quenelles using two spoons.
- Deep fry for a few minutes until golden. Drain on kitchen paper.
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