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Croquetas de Bacalao com Aioli de Açafrão e Pimenta-Rosa

Name: Croquetas de Bacalao com Aioli de Açafrão e Pimenta-Rosa
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 200g salt cod, soaked 12 hours, drained; 50g unsalted butter; 50g all-purpose flour; 300ml whole milk; 1 bay leaf; 1 small onion, quartered; 40g Gruyère, finely grated; 2 tbsp flat-leaf parsley, finely chopped; 1 tbsp chives, finely chopped; Pinch ground nutmeg; White pepper & sea salt; 100g panko breadcrumbs; 2 large eggs, beaten; 100g all-purpose flour (for breading); Vegetable oil for frying; 3 large egg yolks; 240ml light olive oil; 2 tbsp lemon juice; 1 small garlic clove, minced; 1 pinch saffron threads; 1 tbsp warm water; 1 tsp rose peppercorns, lightly crushed; Sea salt

Creamy béchamel infused with flaked salt cod and herbs, shaped into cylinders, breaded and fried until golden-bronze. Served with two housemade aiolis: one luxurious saffron-laced version, another delicate with rose peppercorns for floral heat.

2332cal 100gprotein 109gcarbs 166gfat 25min prep 35min cook 2serves

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