Cod Brandade Fritters "Rickie".

Ingredients

- Crumbled Codfish Casa Santoña
- 100g. of butter
- 140g. of flour
- 1l. of milk
- 3 cloves of garlic
- Olive oil

Preparation

We have this recipe for cod fritters in two formats. The one we bring you here written, and in video so you can see from Richie's hand how to prepare the best codfish fritters. Watch the video recipe here

To the stove! This time we reveal one of our most delicious secrets. Our super creamy codfish fritters. They are not really fritters as they are similar to brandade.

First we crumble the codfish with great care. We put it aside to cook later.
We chop in brunoise our garlic cloves. In very small squares.
We elaborate a Roux with the butter and the flour. Cook until a small dough is formed. If we do not cook it enough it will taste like flour. In this case it has a little more flour than usual to achieve the consistency we want. Add milk and stir slowly until it thickens.
At medium heat we brown the garlic in 20 ml. of oil and add the cod before it browns (we want to give flavor). We cook it for 5 minutes so that it cooks with the liquid that the cod loses.

Finishing and Presentation

Finally, drain the water and mix with the béchamel sauce.
Remove and refrigerate in the refrigerator until the dough is moldable.