Boulettes de Morue (Salt Cod Fritters)

Boulettes de Morue (Salt Cod Fritters)
Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.Penny De Los Santos

Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon. This recipe first appeared in our April 2014 issue with Adam Leith Gollner's story At the Ends of the Earth.

Boulettes de Morue (Salt Cod Fritters)
Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.
Yield: serves 4-6

Ingredients

  • 1 lb. salt cod
  • 2 cups dry white wine
  • 1 cup olive oil
  • 1 tbsp. whole black peppercorns, plus freshly ground to taste
  • 5 sprigs parsley
  • 5 sprigs thyme
  • 2 bay leaves
  • 1 carrot, halved lengthwise
  • 1 large yellow onion (half left whole, half minced)
  • Kosher salt, to taste
  • 2 lb. russet potatoes, scrubbed
  • 2 cloves garlic, minced
  • 14 cup minced chervil
  • 3 tbsp. unsalted butter, softened
  • 1 cup flour
  • Lemon wedges, for serving

Instructions

  1. Place cod in a 2-qt. saucepan and cover with 2″ cold water; bring to a boil over high heat and cook for 20 minutes. Drain cod, return to saucepan and repeat process twice more. Transfer cod to a bowl and flake with a fork into large chunks; set aside.
  2. Bring wine, 2 tbsp. oil, peppercorns, parsley, thyme, bay leaves, carrot, whole onion half, salt, and 5 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium and add potatoes; cook until tender, 25–30 minutes. Drain, and, using tongs, transfer potatoes to a bowl and chill. Peel and mash potatoes; add to cod.
  3. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Cook minced onion and garlic until golden, 5–7 minutes; add to cod with chervil, butter, salt, and pepper; combine. Form mixture into ten 2-oz. balls; roll in flour and chill 20 minutes.
  4. Wipe skillet clean and heat half the remaining oil over medium-high heat. Working in batches, and adding more oil as needed, fry cod balls, turning as needed, until golden, 8–10 minutes. Using a slotted spoon, transfer to paper towels to drain and season with salt and pepper; serve with lemon wedges.