Cod a minute for this tasty dish?

Recipe provided by Pippa Mattei

You need to begin this recipe a day ahead

Serves 6

Ingredients

• 500g salt cod 
• 500ml milk
• 2 fresh bay leaves
• 80ml extra-virgin olive oil
• 75g plain flour (sifted)
• ½ lemon, finely grated zest only
• ½ tsp ground cumin
• 3 eggs 
• Vegetable oil for deep frying

Method

1. Soak the cod in cold water for 24 hours changing the water four times
2. Bring milk and bay leaves to a simmer in a pan over low-medium heat. 
3. Add cod and cook until tender (8-10 mins) 
4. Drain, discard bay leaves and milk, flake cod, discarding bones.
5. Process in a food processor until finely shredded and set aside.
6. Bring olive oil and 200ml water to the boil in a pan. 
7. Add flour, lemon zest and cumin and stir over high heat until thick and smooth (1-2 mins). 
8. Remove from heat, add eggs one at a time, beating well between each addition. 
9. Add salt cod, mix to combine and set aside.
10. Preheat vegetable oil in a deep-fryer or large deep saucepan to 190°C. 
11. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8 - 10 mins). Makes about 20. 
12. Serve immediately with mayo verde.

Mayo verde (green sauce)

Ingredients

• 185ml extra-virgin olive oil
• 3 green habanero chillis, seeds removed, finely chopped
• 2 spring onions, white part only, finely chopped
• 2 small garlic cloves, finely chopped
• 1tsp white wine vinegar
• ¼ tsp ground cumin 
• ¼ tsp ground coriander

Method

1. Combine all ingredients in a bowl and season to taste with freshly ground black pepper.
2. Refrigerate until required.