Bacalhau Croquettes
Freshly fried, golden-brown croquettes stuffed with rich salted cod, sweet mashed potato and sofrito served with a fresh apple chervil chutney for dipping.
Total Time: 
Servings: 10Ingredients
3 cups salted cod, reconstituted
4 cups Idaho potatoes, boiled, drained, milled
1 cup sofrito, sub-recipe
2 each whole eggs
4 each egg yolks
3 Tbsp parsley, chopped
1½ tsp chervil, chopped
2 tsp salt, kosher
2 cups all-purpose flour
4½ cups Apple Chervil Aioli, sub-recipe
Sofrito
6 each Plum tomato, coarse chopped
2 each Yellow onion, coarse chopped
2 each Red bell pepper, coarse chopped
6 each Garlic, minced
1 cup Cilantro, chopped
1 cup Extra virgin olive oil
Apple Chervil Aioli
3 cups Mayonnaise
½ cup Parsley, blanched, shocked
2 Tablespoons Chervil, picked
2 teaspoons Garlic, minced
1 cup DOLE® Chef-Ready Cuts Diced Apples, roasted
Directions
- In food processor, add all ingredients except oil; blend until finely chopped.
- Heat oil in large sauté pan; add vegetable mixture and cook over medium heat until reduced and thickened, about 25-30 minutes (note: mixture should brown around edges).
- Cool, cover and reserve.
Croquettes
- Preheat fryer oil to 350ºF.
- In a large bowl, combine salted cod, potatoes, sofrito, eggs, egg yolks, parsley, chervil and salt; mix until well combined.
- On freezer-safe dish, form 50- 1½" long croquettes with dough; freeze for 15 minutes.
- Dust frozen croquettes lightly with flour and set aside.
- Fry at 350ºF until golden-brown, about 3-5 minutes. Set aside.
Apple Chervil Aioli
- In blender, add mayonnaise, parsley, chervil, garlic, and ½ cup roasted apples; blend until smooth.
- Once mixture becomes smooth, fold-in second half of roasted apples. Cover and hold chilled until use.
- To Serve: On each serving plate, place five fried croquettes, and serve with ¼ cup Apple Chervil Aioli.
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