"My way" croquettes with cod fish mousse - bolinhos de bacalhau - Brazil

Appetizera few minutes24 months


For the Parmigiano Reggiano bread:

75 g plain flour

60 g water

a pinch of sugar

15 g of grated Parmigiano Reggiano

3 g fresh yeast

2 g salt

For the cod mousse:

230 g semi-skimmed milk

150 g salt cod

sunflower oil to taste (depending on how long the salt cod has been dried – I use about 80g)

1 garlic clove

For the potatoes:

1 medium sized potato

extra virgin olive oil

salt to taste

For the Parmigiano Reggiano sheets:

6 tsp grated Parmigiano Reggiano

wild fennel flowers


Sift the flour; add the grated Parmesan cheese and sugar. Crumble the yeast into the flour, add the water and knead mixing all the ingredients well. Add the salt and knead again. Let the dough rise until it has doubled in size. Cut the cod into 3cmx3cm cubes. Cook the fish in milk with the clove of garlic until it has completely absorbed the liquid (about 10 minutes). Season with salt if necessary. Once cooled, remove the garlic and blend in the cod adding sunflower oil (the amount is based on how much the fish dried during cooking) until the mixture is smooth and homogeneous. Form small "quenelles" using two spoons. Cut the potato into about 12 slices of 3 mm thickness and place them onto a baking tray covered with parchment paper. Drizzle with a little olive oil and bake at 180°C in a fan oven for about 15-20 minutes. Sprinkle the Parmigiano Reggiano cheese in mounds of 3cm diameter circles on a baking tray covered with parchment paper. Add wild fennel flowers on the centre of each circle. Bake in a fan oven for 2-3 minutes at 180°C. Allow to cool. Take the dough, form a small baguette and make little cuts across the top. Place in a bread pan and let itrise for 15 minutes and bake in the oven at 180°C for 25 minutes until golden brown. Let it cool and cut into six 1.5 cm thick slices. Grill in the oven for 5 minutes at 200°C and remember to turn the slices when they are well browned. On each slice of toasted bread, place 2 slices of potatoes, a quenelle of cod mousse, and finish with a round wafer of Parmigiano Reggiano with wild fennel and... bon appetit!

Recipe by Eliana Guagliano Il gamberetto

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