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INGREDIENTS:
400g of cod fillet
200g of boiled potatoes
2 spring onions
2 eggs
Breadcrumbs as required
Flour as required
1 tbsp of lemon juice
110g of white yoghurt
2 tbsp of chopped parsley
2 tbsp Filippo Berio Extra Virgin
Olive Oil
2 tbsp Filippo Berio Mild &
Light Tasting Olive Oil
Salt and pepper
COD AND POTATO
CROQUETTES WITH
SPINACH, YOGURT
AND LEMON SAUCE
servings 4
Prepare the sauce mixing the yogurt with the lemon juice, 2 tbsp of Extra
Virgin Olive Oil, parsley, salt and pepper. Put to one side.
Chop the spring onions and cook in a frying pan with Mild & Light Olive
Oil for about 3 minutes. Add the cod fillets making sure to remove all the
bones and cook for another 5 minutes, turning occasionally. Pour into a
bowl, add the potatoes and start to mash to get a smooth mixture. Season
with salt and pepper.
Form the croquettes. First roll them through the flour, then in the beaten
eggs and finally in the breadcrumbs. Fry in plenty of high oleic sunflower
oil until golden. Drain on paper towel.
Serve with the yoghurt sauce.
INGREDIENTS:
115g 70% cocoa dark chocolate
1/2 tbsp Filippo Berio Mild &
Light Tasting Olive Oil
Olive Oil (approx.)
30g 30% heavy cream
3 egg whites
2 egg yolks
60g granulated sugar
(approx.)
Pinch cream of tartar
Dark Chocolate
Soufflé
servings 2
Preheat oven to 190°C. Grease two 180 ml ramekins with Olive Oil and
dust with sugar.
In double boiler, melt chocolate, 1/2 tbsp Olive Oil and cream; let cool.
Meanwhile, using electric mixer, beat egg whites until soft peaks form.
Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4
cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15
minutes.