Stockfish croquette and caper cream | Gennaro Esposito | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 ml sunflower oil for frying
• 200 ml fish stock
• 80 g stockfish (previously cleaned)
• 75 g peeled tomatoes
• 75 g of flour
• 75 g butter
• 60 g of cherry tomatoes
• 30 ml extra virgin olive oil
• 2 eggs
• 1 garlic
• 50 g capers
• 30 g potatoes (previously peeled and diced)
• 20 ml extra virgin olive oil
• 5 g spring onion nocerino
• vegetable broth to taste