Croquettes of stockfish with romescu sauce
Instructions
00883 stockfish CROQUETTES ROMESCU SAUCE INGREDIENTS for 4 PEOPLE 150 g desalted baccalà, 100 g of tomato sauce, 2 cloves of garlic, 2 tablespoons of toasted almonds, 2 tablespoons of toasted hazelnuts, a round red chilli, egg, flour, breadcrumbs, oil, vinegar, salt, Scalded the peppers in boiling water to remove the skin more easily.
In a Pan fry the cloves of garlic.
Place in Blender jug the cloves of Golden garlic, tomato sauce, chili meat, almonds, hazelnuts, sprayed with oil and blend until obtaining a homogeneous, savory sauce.
Crumbled salt cod and embed to the sauce.
Knead the dough with your hands and form meatballs as big as a walnut, put them in the freezer for 15 minutes until slightly hardened.
After this time, put them in flour, then in beaten egg and finally in breadcrumbs, doing well join the Breading.
Heat plenty of oil in a frying pan and FRY until they are golden brown.
Serve immediately presenting them with cocktail sticks.
