Brandade Croquettes with Aioli

Serves 4

•    Brandade
•    250 g salted cod
•    500 ml milk
•    3 medium potatoes, mashed and passed through a sieve
•    25 g parmesan, grated
•    75 ml olive oil
•    100 ml cream, warm
•    3 eggs
•    50 ml milk
•    200 g flour
•    500 g bread crumbs
•    1 lemon, cut into wedges
•    vegetable oil, for deep frying


•    1 egg yolk
•    20 ml chardonnay vinegar
•    1 teaspoon English mustard
•    200 ml grape seed oil
•    1 garlic clove, finely chopped
•    finely grated zest of 1/2 lemon
•    salt, to season
To prepare the cod, soak overnight in water. Pre-heat the deep fryer to 180°C. To prepare the aioli, whisk the egg yolk, vinegar and mustard together until combined. Whilst constantly whisking, slowly start adding the grape seed oil in a steady stream until all the oil has been incorporated. Whisk in the garlic and lemon zest then pass through a fine sieve. Season with salt to taste.


To prepare the croquettes, place the cod into a sauce pan and cover with the milk. Bring to the boil then cook for 3 – 4 minutes. Remove the cod from the milk reserving the milk for later, then remove the flesh from the bone and fish skin. Combine the cod meat with the mashed potato, parmesan, olive oil and cream then season with salt and pepper to taste. Allow the mixture to cool. Once cool, roll the mixture into golf ball sized balls. Mix the eggs and milk together in a bowl. Coat the brandade balls in flour then pass through the egg and milk mixture. Coat the balls in the bread crumbs then deep fry at 180 degrees for 4 -5 minutes until golden brown. Serve the Brandade croquettes with a wedge of lemon and aioli on the side.