Salt cod croquettes with apple and horseradish remoulade

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the croquettes

  • 350g/12oz salt cod, soaked overnight, water changed 4–5 times and drained
  • 150g/5½oz cold cooked potato
  • 2 banana shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped dill
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz panko breadcrumbs
  • sunflower oil, for deep-frying

For the remoulade

  • 1–2 tbsp horseradish sauce
  • 1 tbsp crème fraîche
  • 2 Braeburn apples, cut into thin matchsticks
  • 1 lemon, juice only
  • salt and freshly ground black pepper

For the lovage oil

  • 1 bunch lovage
  • 3 tbsp sunflower oil or light olive oil

To serve

  • thumb-sized piece fresh horseradish root
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