Salt Cod Balls with Saffron Aïoli
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.
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
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
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.