Documented recipe
Boulettes de morue (salt cod fritters)
Golden salt cod and potato fritters flavored with herbs and served with lemon. Makes about 5 servings; times are approximate estimates.
Flaked salt cod is combined with potatoes cooked in a wine-and-herb broth, onion, garlic, chervil, and butter. The balls are coated in flour and fried until golden. The recipe makes 10 fritters and serves about 5; times are approximate estimates.
Total time148 min
DifficultyIntermediate
servings5
Ingredient allergens
Allergen listDepends on the product
-
Eggs
Dry white wine
-
Milk and milk products
Dry white wine
-
Sulphur dioxide and sulphites
Dry white wine
Ingredients without verified allergen data 15
Ingredients without verified allergen data: Saltfish, Olive oil, Black peppercorns, Parsley, Thyme, Bay leaves, Carrot, Yellow onion, Water, Russet potatoes, Garlic, Chervil, Unsalted butter, Flour, Lemon wedges.
Method
- 01
Boil and flake the cod
Put the cod in a saucepan and cover it with cold water. Bring to a boil and boil for 20 minutes; drain. Return it to the saucepan, cover with fresh water, and repeat the process twice more. Flake it into large pieces with a fork.
Ready to continue when: The cod has been boiled three times, with fresh water for each boil, and is flaked into large pieces.
60 min - 02
Cook the potatoes in the broth
In a pot, bring the wine, 2 tablespoons of the oil, the black peppercorns, parsley, thyme, bay leaves, carrot, the intact onion half, and 5 cups of water to a boil. Reduce the heat to medium, add the potatoes, and cook for 25 to 30 minutes, until tender. Drain and let them cool; then peel and mash them.
Ready to continue when: A fork slides easily into the potatoes; they are drained and cooled before peeling and mashing.
28 min - 03
Mix, shape, and chill the fritters
Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add the minced onion half and garlic; cook for 5 to 7 minutes, until golden. Mix them into the cod with the potatoes, chervil, and butter. Shape the mixture into 10 balls of about 57 g each, roll them in the flour, and refrigerate for 20 minutes.
Ready to continue when: The mixture holds together; there are 10 balls of about 57 g each, lightly coated in flour and chilled for 20 minutes.
6 min - 04
Fry and serve
Heat the remaining oil in the skillet over medium-high heat. Fry the fritters in batches, adding more oil as needed and turning them so they brown on all sides; allow 8 to 10 minutes total per batch. Drain on paper towels and serve with the lemon wedges.
Ready to continue when: The fritters are browned on all sides and drained on paper towels.
9 min
Ingredients
00:00
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State: Published after documentary validation; no “Tested” label is shown.