I am sorry. I am sorry I have posted one thing in about 3 weeks but I have been so busy, and then I was ill and then, dun dun durrrrr... I dropped my camera lens and it broke. This is the saddest news as I have not been able to photograph everything I have done in the past few weeks. I borrowed my friend Willy's camera for these shots but may have to dig into the archives for the next few posts. You really hate yourself when you have only yourself to blame for ruining something you care so much about. Enough of my self pity and onto something yummy. In Spanish markets you can get Bacalao everywhere and in the supermarkets you can buy it already skinned, boned and flaked. At home, you'll need to find a specialist food supplier, the salt cod from R Garcia and Sons on Portobello Road, London is beautiful, if a tad pricey.
I didn't follow a recipe but these are the measurements I used. (Bear in mind I made 80 canape sized fritters, so do scale down!)
700g of salt cod
1 pint of milk
1 kilo of potatoes
small bunch of spring onions
6 tarragon leaves
1/2 pack of chives
bunch of parsley
half bunch of basil
2 large lemons
2 eggsYou need to soak your salt cod in cold water for 24 hours in 3 changes of water to get all the salt out.
Then pop it into a saucepan and cover with milk to poach for 5-8 minutes until the fish begins to flake and then you need to drain and cool a little before pulling the flesh from the bones and skin (with your hands) being careful to let any tiny bones slip in there.
Some people mash their potatoes but if you roast them then you don't get any waterlogging (prob not the technical term) and you also get a more yellow colour and better taste.
Let cool slightly and then scoop out the potato and pop into a bowl. I think I ate approximately half of these skins with slivers of cold salted butter for my brekkie.
Now fry the spring onions in butter until sweet and shred all your herbs. Zest and juice the lemons and then break up the potatoes lightly with a fork. Literally whack all the ingredients in a bowl with a glug of olive oil and seasoning and then chill for 30 mins.
Shape into quenelles with two spoons, or mould into little cakes and then pop into a hot frying pan of olive oil 1/2cm deep and turn every couple of minutes until hot all the way through. (6 mins or so) You can also, especially if you are doing a lot, just brown them and then finish in the oven.
Eat hot, with a bit of salad and aioli or just as they are with a wedge of lemon.