For my next trick, I’ll make some croquettes I found in yet another cookbook. Del Posto is one the finest restaurants in New York City, owned by Mario Batali, Joe Bastianich and his mother Lidia, culinary geniuses in my opinion. Chef Mark Ladner was the long time head chef there, as well as at Lupa Osteria and Otto Enoteca. The cookbook was essentially written by him, and most of the recipes are not for beginners. I did however find a dish that looked delicious and doable for anyone!

Screenshot_20171219-104414

What you’ll need:

  • 1 cup salt
  • 1 tbsp sugar
  • 1/2 pound skinless cod filet
  • 1/4 cup sugar
  • 1/2 tsp powdered fruit pectin
  • 1 3/4 pounds red bell pepper
  • 2 tbsp drained, seeded and chopped B&G Hot Cherry Peppers plus 1 tbsp of the pickling liquid
  • 31/2 tbsp white vinegar
  • 1 tsp salt
  • 2 whole milk
  • 1 cup welled and and cubed Russett potatoes
  • 1//3 cup mayonnaise
  • 1 tbsp Gulden’s Spicy Mustard
  • vegetable oil for frying
  • 1/2 cup rice or potato flour
  • 4 eggs, beaten
  • 2 cups Hungry Jack potato flakes
  • salt

Baccala:

In a small dish stir the salt and sugar together, then cover the cod in it, and chill overnight.

Red Pepper Jelly:

In a small bowl mix together sugar and pectin. Dice the bell peppers. Leave 1 1/2 cups decided, put the rest in a food processor and puree it to form a pulpy juice. In a medium sauce pan combine peppers, pepper juice, picking liquid, vinegar and salt. Simmer for 15 minutes. Stir in the sugar mixture and bring to a boil. Reduce heat and simmer for about 25 minutes. Chill in a heat proof container in the fridge for 2 hours.



Croquettes:

Remove the cod from the salt mixture and rinse well. In a medium sauce pan, heat the milk to a simmer and add the cod. Gently simmer for for 8 minutes. Using a slotted spoon, transfer the cod to a plate. Add the cubes potatoes to the milk and simmer until tender, about 12 minutes. Strain the potatoes and pass through a ricer or food mill. (I had neither, so I just cut them into much smaller cubes). Let cool completely.

Add mayonnaise and mustard to the potatoes and stir well. Gently break the cod into small pieces and carefully fold into potato mix.

Form small patties or rolls out of the mixture, and dip into first flour, then then egg, then potato flakes. Fry the croquettes vegetable oil until lightly golden. Serve immediately .

Bon Appétit!

Screenshot_20171219-105105

For more info on The Del Posto Cook Book click here