盐鳕鱼炸丸子

我n a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. Change the water at least three times.

Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf and smashed garlic. Pour in enough water to cover the fish by 2 inches. Simmer over low heat for 20 minutes, until the fish flakes with a fork. Using a slotted spoon, transfer the fish to a plate and let cool. Flake the fish.

Add the potatoes to the saucepan and simmer until tender, 10 minutes. Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree.

在一个小煎锅中加热橄榄油。将小葱和碎大蒜加入煮沸，直至软化，直至软化，约4分钟。用土豆将混合物刮到碗中。加入盐鳕鱼，香菜，加元D'Espelette和蛋黄并搅拌直至混合。冷却混合物直至冷却，至少30分钟。

在一个浅碗里，用1茶匙水击败鸡蛋。将面粉和面包屑放在浅碗里。用蜡纸排行烤盘。将盐鳕鱼混合物形成为1汤匙球。在面粉中疏浚球，用面包屑浸入打造的鸡蛋和外套。在制备的烤盘上布置炸丸子并冷藏直至冷冻，约10分钟。

Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels. Transfer the croquettes to a platter and serve with lemon wedges.