Medium
4 people
35 min
Lactose Free
Ingredients
- 700 g salt cod desalted and soaked
- 80 g Grana Padano PDO
- 1 garlic clove
- 2 eggs
- 100 g sandwich bread
- 50 g all-purpose flour
- 1 bunch of parsley
- 1 l vegetable oil for frying
- Salt & pepper to taste
- For the mayonnaise:
- 1 egg yolk
- 2 teaspoons of strong mustard
- ½ teaspoon of turmeric
- ½ lemon (juice)
- 1 dl sunflower oil
Preparation
Prepare the mustard mayonnaise by emulsifying the egg yolk in the cup of an immersion blender with the mustard, turmeric, lemon juice and a pinch of salt. Add the sunflower oil in a steady stream and continue to blend to obtain a thick mayonnaise.
Fillet the cod and cut it into pieces. Place into a mixer with the eggs, bread, grated Grana Padano, parsley and garlic and blend to obtain a smooth mixture.
Season with salt and pepper and form into 3-4 cm balls with your hands.
Roll them in flour and fry in plenty of sunflower oil for a few minutes. Lift out the cod balls and place on a paper towel to drain
Serve the cod balls warm, sprinkled with salt and pepper, with the mustard mayonnaise.
Ingredients
- 7.5 cl Prosecco,
- 5 cl Select,
- 2.5 cl soda,
- 1 orange,
- Ice.
Preparation
Fill a tall glass with ice and pour in the Prosecco.
Add the Select and top with soda. Garnish with a slice of orange and serve.
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