"My way" Croquettes with Cod fish mousse - bolinhos de bacalhau - Brazil

Eliana Guagliano - Il gamberetto

  • Difficoltà


  • Stagionatura

    24 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!


The "bolinhos de bacalhau" are salt cod and potato croquettes originally from Portugal and now firmly rooted in Brazil. They constitute an appetizer that, if accompanied by rice, can become a main dish. The original recipe has parsley, but in the Brazilian restaurant where I worked fennel was used instead, so I preferred to carry on following the recipe I had been taught. For the Parmigiano Reggiano Chef competition I revisited the original recipe deconstructing and combining it with Parmigiano Reggiano bread with wild fennel flower flavoured wafers.
Eliana Guagliano
Il gamberetto