Boulettes de Morue (Salt Cod Fritters)
From SAVEUR Issue #164 Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Saucepan
- Skillet
- Kitchen scale
- Stove
- Colander
- Mixing bowl
- Fork
- Tongs
- Chef's knife
- Cutting board
- Kitchen towel
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Plate
- Serving platter
Ingredients
- 1 lb. salt cod
- 2 cups dry white wine
- 1 cup olive oil
- 1 tbsp. whole black peppercorns, plus freshly ground to taste
- 5 sprigs parsley
- 5 sprigs thyme
- 2 bay leaves
- 1 carrot, halved lengthwise
- 1 large yellow onion (half left whole, half minced)
- Kosher salt, to taste
- 2 lb. russet potatoes, scrubbed
- 2 cloves garlic, minced
- 1⁄4 cup minced chervil
- 3 tbsp. unsalted butter, softened
- 1 cup flour
- Lemon wedges, for serving
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