Gastronomy
Ingredients
Procedure Mince the codfish using the meat grinder and carefully mix it with salt, pepper, milk and bread crumbs. Shape into small croquettes (with the aid of cling film) Cook the croquettes using the CBT fish cycle at 65° for 90 minutes. Pat dry, coat them in the cornflour and brown in the pan until golden. Serve with creamed corn, mashed purple potato and marinated red onion.
Benefits
Codfish "croquettes", creamed corn, purple potato and red onion
by Gianluca Ortu
Food family: Fish
Irinox model: MF 25.1
Weight: 50 gr
Thickness: 1 cm
Cycle used: Fish Low T. Cooking
Temperature: +65°C
Initial temperature of the food: 2°C
Time: 90 min.
Ventilation level: 2
Codfish, Marinated red onion, Boiled purple potatoes, Creamed corn, Salt, Pepper, Milk, Breadcrumbs.
Procedure Mince the codfish using the meat grinder and carefully mix it with salt, pepper, milk and bread crumbs. Shape into small croquettes (with the aid of cling film) Cook the croquettes using the CBT fish cycle at 65° for 90 minutes. Pat dry, coat them in the cornflour and brown in the pan until golden. Serve with creamed corn, mashed purple potato and marinated red onion.
Benefits
You can pasteurise the codfish croquettes, preserve and regenerate them when required.
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