Italian-style Salt Cod Rissoles
- ⅝ lb salt cod
- 5 oz mushrooms
- 1 ¾ oz ham
- ⅝ lb potato purèe
- 3 oz butter
- 2 egg yolks
- 1 egg
- crustless white bread
- all-purpose flour
- 1 sprig parsley
- truffle
- 1 ¼ cups tomato sauce
Chop the salt cod flesh; mix with it the ham cut into small pieces and the mushrooms.
Gently fry 1/4 cup of butter in a pan, and flavor in it the chopped mixture of salt cod, ham and mushrooms. Remove from the heat, add the potato purée, and bind with the 2 yolks
Roll out the mixture into a thin layer on a plate and spread on top the rest of the butter.
On a floured surface, divide the mixture into pieces of about 1 oz and form into rissoles.
Flour them, dip in the beaten egg and then in the breadcrumbs and fry them in a large pan in smoking oil.
Arrange the rissoles on absorbent paper to dry them and garnish with fried bunches of parsley. It is possible to finish off the dish with some slivers of black truffle. Serve tomato sauce on the side to dip the rissoles in.
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