Bolinhos with stockfish ala Ole S
Many people have tried bolinhos with clipfish, this recipe is made with stockfish. If you have a recipe you like with clipfish, just replace the fish with stockfish, and salt the water before you pull it.
For 4 servings
400g diluted stockfish
400g almond potato
1 finely chopped onion
2 tbsp finely chopped fresh parsley, both leaves and parsley can be used
2 tbsp grated lemon peel 1 egg 1 tablespoon potato flour 1/2 tsp salt 1/2 tsp pepper 2 dl grill sleeves 5 dl frying oil 1-2 cloves garlic
1. boil lightly salted water and add the stockfish. Lower the heat and let it simmer for 5-7 minutes depending on the thickness.
2. Peel the potatoes and cut them into pieces. Boil the potatoes completely tender in unsalted water.
3. Finely chop onion, garlic and parsley.
4. Take the fish out of the water and let it cool so much that you can handle it with your fingers. Tear it into small pieces and remove any bones.
5. Pour the boiling water off the potatoes and let them steam dry.
6. Form small buns the size of an ice ball and roll them in grill flour until completely covered. Put the bowls cold until they are deep-fried.
7. Heat the oil in a large saucepan. You can check if the oil is hot enough by taking a wooden spoon and see if it bubbles when the wood is in the oil.
8. Fry the bowls in batches until they have a golden color. Drain excess oil on paper.
Serve with a good dipping sauce such as aioli or sweet and sour sauce.