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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