Potato and salt cod balls

Potato and salt cod balls

Tags: Main meal Fish Fingerfood


400 g
400 g
200 g
salt cod
egg yolk
1 pinch
2 pinches
70 g
Parmesan cheese
For the batter:
150 g
230 ml
sparkling mineral water
20 ml
extra virgin olive oil
as desired
Basil emulsion - optional
300 g
basil leaves
200 g
80 ml
as desired
extra virgin olive oil


Boil the potatoes for around 40 minutes in salted water. In the meantime, steam the cod. When cooked, prepare the mixture.


Peel and mash the potatoes, add the skinned cod, parmesan and egg yolk, and season with salt and pepper.


Combine until the mixture is soft and compact. Leave to rest in the refrigerator for around 30 minutes.


To make the basil emulsion (optional), blend all ingredients using an immersion blender, and filter the mixture through a strainer to give a smooth and creamy sauce.


Remove the cod and potato mixture from the refrigerator and shape into balls. Dip into the batter, then roll in the Schär Breadcrumbs. Repeat this step. Leave to rest for a few minutes.


The recipe is for 18 balls weighing 30g each. 


Chef's tip: Excellent served with the basil emulsion.