- 450gr desalted cod
- 200gr water
- 100gr 00 flour
- 2gr baking powder
- 400gr red lentils
- 1 tbs tomato paste
- 2 garlic cloves
- Frying oil
- Extra virgin olive oil
- Salt & pepper
Remove the skin from the cod and coarsely chop the fish. In a bowl, stir the cod, one garlic clove and a tbs of minced fresh parsley.
In a different bowl mix flour, baking powder, a pinch of salt and pepper. Pour some iced water and mix until you get a homogenous, smooth dough. Add the cod and mix everything. Cover with transparent film and let it cool for 20 minutes.
After 20 minutes, warm up the frying oil. With the help of 2 spoons create your elongated meatballs and fry them. Turn them often and wait until they have a perfectly golden color. Drain them with the help of some paper.
For the lentils cream, sauté garlic, evo oil, rosemary and lentils. Add a tbs of tomato paste, regulate salt and pepper. Cook for 4-5 minutes.
Remove garlic and rosemary and mix everything until you have a smooth cream. If necessary, you can add a bit of oil and a glass of water to get the perfect texture.
With the help of a sac a poche, serve the lentils cream and lay a cod fritter on top of it.