Sfineċ tal-bakkaljaw with mojo verde

Sfineċ tal-bakkaljaw with mojo verde

Serves 6

Ingredients

• 500g salt cod (soaked in 4 changes of cold water for 24 hours, drained and cut into three pieces)
• 500ml milk
• 2 fresh bay leaves
• 80ml extra-virgin olive oil
• 75g plain flour (sifted)
• ½ lemon, zest only, finely grated 
• ½ tsp ground cumin
• 3 eggs 
• Vegetable oil for deep-frying

Mojo Verde

• 185ml extra-virgin olive oil
• 3 green habanero chillis, seeds removed, finely chopped
• 2 spring onions, white part only, finely chopped
• 2 small garlic cloves, finely chopped
• 1 tsp white wine vinegar
• ¼ tsp ground cumin 
• ¼ tsp ground coriander

Method

1. Bring milk and bay leaves to a simmer in a pan over low-medium heat. 
2. Add cod and cook until tender (8-10 mins.) 
3. Drain, discard bay leaves and milk, then flake cod, discarding bones. 
4. Process in a food processor until finely shredded and set aside.
5. Bring olive oil and 200ml water to the boil in a pan. Add flour, lemon rind and cumin and stir over high heat until thick and smooth (1-2 mins). 
6. Remove from heat, add the eggs, one at a time, beating well between each addition. 
7. Add salt cod, mix to combine and set aside.
8. To make the mojo verde, combine all ingredients in a bowl and season to taste with freshly ground black pepper. Refrigerate until required.
9. Preheat vegetable oil in a deep-fryer or large deep saucepan to 190°C.
10. Form salt cod mixture into quenelles using 2 dessert spoons and fry in batches until golden (8-10 mins). 
11. Serve with mojo verde. 

This recipe first appeared on Gourmet Today, June, 2016.