European
Portugal - Starters
Pastéis de Bacalhau com Queijo da Serra
Chef's Menu Description
Crisp golden codfish cakes with a decadent molten surprise: filled with rich, creamy sheep's milk Queijo Serra da Estrela cheese that oozes when cut open.
Ingredients
- • 350g salted cod (dessalgado), simmered and finely shredded
- • 400g floury potatoes boiled and riced, 1 onion minced, 1 bunch parsley chopped, 2 eggs
- • 150g Queijo Serra da Estrela (or creamy creamy sheep's milk cheese), cut into cubes
- • Oil for deep frying, salt and pepper
Preparation Steps
1
Phase 1
Mix finely shredded cod, riced potatoes, onion, parsley, and eggs into a cohesive, smooth mixture.
2
Phase 2
Take a walnut-sized portion of cod dough, flatten in your palm, place a cube of Serra cheese in the centre, and wrap dough securely around the cheese, shaping into an oval croquette.
3
Phase 3
Smooth the edges with oiled hands to ensure cheese is completely enclosed with no cracks.
4
Phase 4
Fry in hot oil at 180°C for 3-4 minutes until deep golden. Drain on paper towels and serve hot to enjoy the molten cheese centre.