http://www.taste.com.au/recipes/2198...+alioli+bolinh
os+de+bacalhau

Watched Rick Stein make something very similar to this on one of his
shows, and it piqued my interest. Now I just have to find some salt
cod.....


Salt cod fritters with alioli (Bolinhos de bacalhau)



Makes 38


Ingredients (serves 8)

* 650g piece dried salt cod
* 2 cloves garlic, finely chopped
* 2 egg yolks, plus 2 eggs, separated
* 1/2 green apple, peeled, cored, chopped
* 300ml olive oil, plus extra, to shallow-fry
* Finely grated zest and juice of 1 lemon
* 1 onion, finely chopped
* 1 litre milk
* 600g desiree potatoes, washed
* 2 tablespoons finely chopped flat-leaf parsley
* 2 tablespoons coarsely chopped green olives
* Pinch of cayenne


Method

1. Rinse salt from cod and place in an airtight container. Cover with
water and refrigerate, covered, changing the water four times a day, for 2
days.


2. For alioli, process 1 clove chopped garlic, 2 egg yolks and apple in a
food processor until combined. With the motor running, gradually pour in
250ml (1 cup) olive oil, drop by drop at first, until mixture begins to
thicken, then in a steady stream until thick and emulsified. Add 1
tablespoon lemon juice and season.


3. Heat 2 tablespoons olive oil in a deep frying pan over medium heat and
cook onion and remaining chopped garlic until soft. Transfer to a bowl.
Add cod to same pan, pour over milk, then bring to a simmer over low
€“medium heat and cook for 20 minutes or until soft. Drain well, cool,
then remove skin and bones.


4. Meanwhile, cook potatoes in a saucepan of boiling water until tender.
Drain and peel, then rice or mash while still warm. Stir into the onion
mixture with yolks, zest, parsley, olives and cayenne.


5. Using your fingers, finely shred cod and stir into the potato mixture
with 1 tablespoon lemon juice. Whisk the egg whites to soft peaks and fold
into the cod mixture.


6. Using two tablespoons, shape spoonfuls of cod mixture into ovals and
place on a plastic wrap-lined tray. Heat 5cm of olive oil in a frying pan
over medium heat and fry cod fritters, in batches, for 1 1/2 minutes each
side, then drain on paper towels. Serve immediately with alioli.



Notes * Start this recipe two days ahead.


--
Peter Lucas
Brisbane
Australia


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.