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Salt Cod Fritters with Olive Oil, Garlic and Capers

By Frank Bordoni, Sky Taste

1kg/2lb 4oz Salt Cod (see below for method), skinned, boned and flaked
400g potatoes, cooked, mashed and cooled (Roseval, Desiree or Maris Piper)
100ml olive oil
1 small onion, finely chopped
2-3 cloves garlic, crushed
100g capers
2 tbsp gherkins, finely chopped
1/2 preserved lemon, chopped
Tbsp chopped fresh chives
Sea salt and freshly ground black pepper
Flour, beaten egg and fresh breadcrumbs

1. In a large bowl, mix together the mashed potatoes and flaked salt cod. Season and shape into fritters or 'croquettes' and dip into flour, then beaten egg and then coat in fresh breadcrumbs. Heat a shallow pan with a little olive oil and set over a medium heat. Gently cook the fritters until golden, remove from the pan and keep warm.

2. Add the remaining oil to the pan and throw in the onion, garlic, capers, gherkins and preserved lemon. Place the fritters on 4 plates and spoon over the warm dressing. Scatter with fresh chives and serve immediately.

For the salt cod:
1. Take the fillets of fresh cod and place in a shallow dish. Rub well with a good quality sea salt, cover with cling film and lightly press. Place in the refrigerator and chill for about 24 hours, turning once.

2. When ready, drain the fish, rinse thoroughly in cold water for several minutes and dry well. The fish will have lost moisture not to mention a third of its original weight and the flesh should be much firmer. It is now ready to use.

3. As a rough guide, you will need about the same weight in salt as you have in fish. If you find the flavour and strength too much, soak the fish for a few hours after rinsing, changing the water as often as possible.