Cod Croquette with a Tapenade of Hojiblanca Olives from Spain


Cod Croquette with a Tapenade of Hojiblanca Olives from Spain
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Ingredients:

Dough
 1 cup salted codfish
 1 onion, chopped
 2 garlic cloves
 ¾ cup flour
 4 ½ cups milk
 ½ cup extra virgin olive oil or ½ cup butter
 1 cup fresh baby spinach
 Smoked paprika to taste
 Sea salt to taste
Frying
 ¾ cup flour
 2 eggs
 ¾ cup breadcrumbs
 2 tbsp canola oil
Tapenade
 3 ¾ cups black Hojiblanca olives, pitted
 4 canned marinated anchovies
 Juice of 1 lemon
 Fresh cilantro to taste

Preparation:

Croquette dough
1

Rehydrate the salted codfish by covering it in a dish filled with clean cold water 4 different times, at 12-hour intervals.

2

In a large skillet, sauté the onion with the canola oil and smoked paprika at low heat.

3

Once the onion is soft, add the codfish and the flour.

4

Cook the flour through to form a homogeneous dough.

5

Bring the skillet to medium heat, and slowly add the milk.

6

Stir the mixture until the desired texture is obtained, then add the spinach.

7

Add more salt and paprika.

8

Remove from heat and cover with plastic wrap. Ensure the plastic touches the dough to preserve its moisture.

9

Leave to cool overnight.

Tapenade
10

Pour the black Hojiblanca olives into a blender. Pulse until a purée is obtained.

11

Add the anchovies and lemon juice.

12

Incorporate the cilantro and pepper to taste.

Rolling
13

The next day, beat the eggs in one bowl, and prepare another bowl with the breadcrumbs.

14

Shape the croquettes to your liking. Roll them in flour, pass them through the eggs and coat them with the breadcrumbs.

15

Arrange them on a tray and refrigerate overnight until ready to cook.

Frying
16

In a fryer or small pot, heat the canola oil to 350°F.

17

Cook the croquettes for about 1 minute until they become golden brown.

18

Place them on paper toweling to absorb any oil excess.

19

Arm yourself with a glass of red wine and good company before serving.

*Chef’s Tip: If you dilute the eggs with a dash of milk and use a hand mixer instead of whisking them, they’ll become runnier.

Credits: Chef Alonso Otriz from Pintxo.ca & Chef Tigretón from ChefTigreton.com

Ingredients

Dough
 1 cup salted codfish
 1 onion, chopped
 2 garlic cloves
 ¾ cup flour
 4 ½ cups milk
 ½ cup extra virgin olive oil or ½ cup butter
 1 cup fresh baby spinach
 Smoked paprika to taste
 Sea salt to taste
Frying
 ¾ cup flour
 2 eggs
 ¾ cup breadcrumbs
 2 tbsp canola oil
Tapenade
 3 ¾ cups black Hojiblanca olives, pitted
 4 canned marinated anchovies
 Juice of 1 lemon
 Fresh cilantro to taste

Directions

Croquette dough
1

Rehydrate the salted codfish by covering it in a dish filled with clean cold water 4 different times, at 12-hour intervals.

2

In a large skillet, sauté the onion with the canola oil and smoked paprika at low heat.

3

Once the onion is soft, add the codfish and the flour.

4

Cook the flour through to form a homogeneous dough.

5

Bring the skillet to medium heat, and slowly add the milk.

6

Stir the mixture until the desired texture is obtained, then add the spinach.

7

Add more salt and paprika.

8

Remove from heat and cover with plastic wrap. Ensure the plastic touches the dough to preserve its moisture.

9

Leave to cool overnight.

Tapenade
10

Pour the black Hojiblanca olives into a blender. Pulse until a purée is obtained.

11

Add the anchovies and lemon juice.

12

Incorporate the cilantro and pepper to taste.

Rolling
13

The next day, beat the eggs in one bowl, and prepare another bowl with the breadcrumbs.

14

Shape the croquettes to your liking. Roll them in flour, pass them through the eggs and coat them with the breadcrumbs.

15

Arrange them on a tray and refrigerate overnight until ready to cook.

Frying
16

In a fryer or small pot, heat the canola oil to 350°F.

17

Cook the croquettes for about 1 minute until they become golden brown.

18

Place them on paper toweling to absorb any oil excess.

19

Arm yourself with a glass of red wine and good company before serving.

Cod Croquette with a Tapenade of Hojiblanca Olives from Spain