Salt Cod Croquettes

  • Difficulty: experienced


500 gr Baccalà (salt cod)

10 gr Breadcrumbs

50 gr Carrot

50 gr Celery

50 gr Dried mushrooms

50 gr Dry white wine

20 gr Endive

20 gr Olive oil

20 gr Onion

30 gr Pine nuts

10 gr Salted anchovies

30 gr Tomato purée



Step 1

Soak the mushrooms in a bowl of warm water. Wash the salt cod, chop into pieces and place in a bowl. Peel the onion, trim and peel the carrot, clean the celery and remove the strings, then add these ingredients to the parsley and finely chop them all.

Step 2

Clean the endive, wash and blanch for a moment in a pan of boiling water, then drain. Wash the anchovies under running water, remove the bones and chop. Drain the mushrooms, squeeze and chop; crush the pine nuts and soften in a little cold water.

Step 3

Fry the chopped vegetables lightly in a pan until soft, add the mushrooms, leave to cook for a minute then add the water and mix well. Dissolve the tomato purée in the white wine, add to the vegetables and cook over a high heat until the liquid has been reduced by half. Add the pine nuts and continue to cook for another 4 minutes. Add the salt cod and the blanched endive; mix well.

Step 4

Pour the mixture into the aluminum molds, brush with the remaining oil, sprinkle with breadcrumbs and place in the oven.