Croquetas de Bacalao

Method

Soak the salted cod overnight, then poach gently for 15 minutes until tender. Flake the fish, discarding bones and skin. Make a béchamel sauce by melting butter, whisking in flour for 2 minutes, then gradually adding milk whilst stirring constantly until thick. Fold in the flaked cod, diced potato, chopped onion, salt, pepper and nutmeg, then spread on a tray and chill for 2 hours until firm. Shape into cylinders approximately 6cm long, coat in beaten egg then breadcrumbs, and deep-fry at 170°C for 3-4 minutes until golden brown. Drain on kitchen paper and serve hot with aioli or tomato sauce.