Croquette di Baccalà- Chef Recipe by Mattia Porcellato

Ingredients

360g fresh cod fish
200g mashed potato
2 Tbs finely chopped parsley
2g garlic oil
1 egg yolk
50mL EVO olive oil
Salt and pepper
200g flour
4 eggs
500ml vegetable oil
Shaved truffle

Breadcrumb mix:

500g breadcrumbs
500g Panko crumbs
2 Tbs finely chopped parsley
20g grated Parmesan
5g garlic oil

Method

Place cod in a vacuum packed bag and add 50mL of good quality EVO, then seal the bag. Place the bag in a sous vide and cook for 1 hour 30 minutes at a temperature of 80 C.

Boil potatoes; once cooked, peel and mash.

Remove cooked cod from bag and combine with the mashed potato, parsley, garlic oil, egg yolk and salt and pepper and mix in a mixer on a low setting until well combined.

Begin to make your baccalà round balls at 40g each and place in the fridge for approximately 1 hour.

Prepare the breadcrumb mix by combining the breadcrumbs, Panko, parsley, Parmesan and garlic oil and mix together.

Beat the eggs and prepare flour in a separate bowl.

Remove croquettes from fridge - toss croquettes firstly in flour, then into the eggs and finally roll into breadcrumb mix. Repeat this process for all your croquettes.

Heat vegetable oil to approximately 175 C - deep fry your baccalà croquettes until golden brown, then serve.

Garnish with shaved truffle.

Recipe provided by Figo Restaurant & Bar