Salt Cod Balls with Saffron Aïoli

salt cod balls
Menu Part: 
Appetizer
Cuisine Type: 
Spanish
Serves: 
24

Salt cod appears in many Spanish, Italian and Scandinavian recipes and is available in a variety of grades. To rehydrate, brush off any excess salt and soak the cod in water overnight, changing the water several times.

Ingredients

1 lb. salt cod, rehydrated
1 lb. potatoes, steamed or boiled and pureed
2 tbsp. extra virgin olive oil
1⁄2 cup cream
1 large onion, chopped, sautéed
Pinch cayenne pepper
Pinch nutmeg
White pepper and salt, as needed
2 eggs + 1 tbsp. water, beaten
8-10 oz. Japanese bread crumbs
Oil, for frying
Saffron aïoli, if desired

Steps

1. Combine cod, potatoes, oil, cream, onions, and spices, making sure to dry both the cod and potatoes thoroughly before they are combined. Refrigerate mixture approx. 30 min. Shape puree into small globes; dip into egg wash. Roll balls into breadcrumbs; refrigerate until needed.

2. To order, deep fry cod balls until golden and crisp. Serve with saffron aïoli, if desired.

More From FoodService Director

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources