Appetizer

Croquetas de Bacalao Desmenuzado con Salsa de Pimentón y Aioli de Azafrán

Name: Croquetas de Bacalao Desmenuzado con Salsa de Pimentón y Aioli de Azafrán
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200g salt cod (bacalao), soaked 24 hours, desalted, shredded; 40g unsalted butter; 40g all-purpose flour; 240ml whole milk, warmed; 1 large egg, beaten; 80g panko breadcrumbs; 40ml extra-virgin olive oil (for sauce); 1 tsp pimentón de la vera (smoked paprika); 2 tsp sherry vinegar; pinch of salt; 3 saffron threads; 30ml warm water; 1 large egg yolk; 120ml light olive oil or neutral oil (for aioli); 1 garlic clove, minced; juice of 0.5 lemon; salt & white pepper; vegetable oil for frying (approx 1 liter)

Creamy béchamel infused with flaked salt cod, breaded and fried until the exterior shatters with a golden crunch. Served alongside a deep-red pimentón sauce and silken saffron aioli—three textures, three dimensions of flavor.

687cal 38gprotein 41gcarbs 41gfat 25min prep 20min cook 2serves

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