Salt Cod Fritters Recipe

Salt Cod Fritter Recipe

Salt Cod Fritters

Salt cod fritters are a traditional Spanish tapa. They make an excellent hors d’oeuvres first course when served with a small green salad or icy cold shaved fennel and grapefruit salad. Note that you need to begin to prepare this dish the day before you plan to eat it.

Serves 6

  • 1 lb (500 g) dried salt cod; we recommend you visit Finest at Sea for dried salt cod
  • 2 cups (500 mL) whole (3.25%) milk
  • 1 garlic clove, peeled and left whole
  • 1 bay leaf
  • 4 medium white-fleshed potatoes, like Russet, skins on
  • 1 medium Spanish onion, finely minced
  • 2 garlic cloves, minced
  • 1 handful fresh flat-leaf parsley, finely chopped
  • 2 large eggs, beaten slightly
  • freshly ground black pepper as needed
  • sea salt as needed
  • 8 cups (2 L) vegetable or peanut oil, for frying
  • lemon wedges for garnish

Starting a day ahead, soak the dried cod in cold water in the refrigerator for 12–24 hours, changing the water several times to remove most of the salt. Drain and rinse the cod, and put it in a large pot. Add the milk and enough water to cover the cod by 1 inch (2.5 cm). Cooking cod in milk keeps it really moist. Add the peeled garlic clove and bay leaf. Simmer gently over medium-low heat for 20–25 minutes, until the cod is tender and pliable. Drain and rinse well, then flake the cod into a bowl with your hands, removing any little bits of skin and bone.

While the cod is simmering in the milk, cover the potatoes with cold water and 1 Tbsp (15 mL) of salt and bring to a boil. Simmer the potatoes, covered, until fork-tender. Drain the potatoes and cool them slightly under cold running water. While the potatoes are still warm, peel them and press them through a fine mesh sieve or ricer. This will keep them fluffy, and they will not become a gluey mass when processed. Combine the potato, flaked salt cod, beaten eggs, onion, garlic, parsley and salt and pepper by gently folding together. Do not beat the mixture or it will be gluey. The batter must be stiff enough to form oval shapes with 2 wet spoons. If the batter is too loose, add in a little flour.

When ready to serve the salt cod fritters, heat up the vegetable oil in a large heavy pot to 375°F (190°C). Fry a few fritters at a time by spooning an oval of batter into the oil until it floats and turns golden brown. Do not crowd the pot or the temperature of the oil will drop and the fritters will not fry properly and will soak up oil. When the fritters are golden, remove them from the oil with a slotted spoon and place onto a paper towel or newspaper and season them with salt. Eat immediately.

These fritters are delicious with Joie Brut, as bubbles and fried food are always a great contrasting and cleansing pairing.  Pair with Noble Blend for a first course with a fennel and grapefruit salad.

Photo credit Menus from an Orchard Table

Duck Rillette Recipe

Duck Rillette Recipe

Duck Rillettes Served with Spiced Dried Pear Compote

“Rillette” is just a fancy word for potted meat that is shredded and served in its own fat. I like to serve rillette with a mix of good mustard, cornichons and dried fruit chutney or compote and a nice small side herb salad for a first course. It can also be served as a passed canapé.   Try this recipe that my chef friend Jason Schubert created during the cooking school days using the dried pears and apple juice from the original Joie orchard. Serve this delicious condiment with any charcuterie, cold roasted meats or cheese plate.

makes 8 small ramekins of rillette

For the rillettes:

  • 4 confited duck legs (any other confited meat could be substituted here, like rabbit, pork or boar) We recommend you visit Oyama Sausage Co. in Vancouver for your duck confit.
  • 1/4 cup (60 mL) minced shallots
  • 2 roasted or confited garlic cloves
  • 1 Tbsp (15 mL) cognac
  • 4 Tbsp (60 mL) unsalted butter
  • 1/2 tsp (2 mL) ground white pepper
  • ¼ tsp (1 mL) ground nutmeg
  • ¼ tsp (1 mL) ground allspice
  • 1/4 tsp (1 mL) salt
  • 2 Tbsp (30 mL) fat, reserved from the confit
  • For the dried pear compote:
  • 1 Tbsp (15mL) vegetable oil
  • 1 onion, finely chopped
  • ½ cup (125 mL) sugar
  • ¼ cup (60 mL) balsamic vinegar
  • 2 cups (500 mL) soft, dried pears, roughly chopped (other dried fruit can be substituted, such as apricots, prunes or figs)
  • 2 cloves
  • 1 cup (250 mL) unfiltered apple juice

For the rillette, combine the duck legs, shallots, garlic, cognac, butter, pepper, nutmeg, allspice and salt in the bowl of an electric mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Alternatively, use a food processor, taking care not to purée the mixture or let it turn into a paste. The texture should have the consistency of finely chopped meat. Use immediately or place in an airtight container, drizzle some of the reserved fat over the top, and refrigerate for up to 1 week

To make the compote, heat the vegetable oil in a large saucepan and sauté the onion until soft. Sprinkle the sugar over the softened onion and continue to cook until a light caramel forms. Once the caramel is golden, deglaze  the pan with the balsamic vinegar. Cook the onions down until they are glazed.

Add the chopped pears to the glazed onion and deglaze with the apple juice. Cook the pears down until they are mushy and soft. Add more juice if necessary to completely soften the dried pears. Cool the compote before serving.

To serve, press the rillette into small ¼ cup (125 mL) ramekins, or quenelle the mixture into an oval and serve with warmed croutons, fresh crusty bread or brioche and a large quenelle of the compote on each plate.  The rillettes can also be made into a canapé by making a small quenelle and placing on a cracker or smaller piece of toasted brioche topped with the compote.

Each one of the wines in the 2017 Holiday Joie Box will work well with the rillettes: Joie bubbles are a cleansing and refreshing pairing, duck and Pinot Noir are a classic food and wine pairing and the warm spices in the Noble Blend are echoed in both the rillettes and the compote.

Photo credit Joel Robuchon

Pinot Noir 2015 Reviews

91 points – John Schreiner – John Schreiner on Wine – October 2017

This is a blend of three clones from three different vineyards. That is not for volume but for complexity, which also applies to how the wine is made. It is aged 10 months in a mix of large casks, puncheons and barriques. “This mix is intentionally larger format to provide a larger wine to wood ratio as not to overwhelm the delicate fruit profile of this Pinot Noir,” the winery notes explain. It begins with aromas of raspberry and cherry. Those aromas are echoed on the palate, mingled with spice and toasted oak. The wine is full-bodied.

PTG 2015 Reviews

91 points – John Schreiner – John Schreiner on Wine – October 2017

This is 70% Pinot Noir and 30% Gamay. The full-bodied wine was aged 10 months in a variety of French oak vessels (10% new). The wine begins with aromas of cherry, plum and toasted oak which are echoed on the palate. There is a note of spice on the lingering finish.

90 points – Tony Aspler – September 2017

Ruby colour; cherry pit nose with a candied raspberry note; medium-bodied, dry, lovely mouth-feel; cherry, red plum with a licorice note and a floral grace note.

Gamay 2015 Reviews

90 points – John Schreiner – John Schreiner on Wine – October 2017

The wine begins with aromas of cherry mingled with toasty notes (the wine was aged 10 months on the fine lees in French oak). On the palate, the savoury cherry flavours are both rich and juicy, with a long finish.

“En Famille” Reserve Pinot Noir 2015 Reviews

 93 points – John Schreiner – John Schreiner on Wine – October 2017

The wine blends nine clones from two vineyards. The wine was aged eight months in medium toast French oak barrels (20% new, 30% second fill, 50% neutral). Dark in colour and concentrated in texture, this is a powerful, almost brooding, Pinot Noir that will age well. Aromas of plum and cherry mingle with so-called forest floor spice. On the palate, the raspberry and cherry flavours are intense, giving way to notes of chocolate on the lingering finish.

92 points – Tony Aspler – September 2017

Medium ruby colour; earthy, cherry with oak spice on the nose, tobacco and floral top notes; medium to full-bodied, dry, cherry and currant flavours; velvety mouth-feel, richly extracted, firmly structured and well-balanced with resolved tannins. (92)

Quotidien Brut 2016 Reviews

90 points – John Schreiner – John Schreiner On Wine – August 2017

Heidi had worked as hard to make Quotidien Brut as if she had just bottle-fermented it. But she is nothing, if not determined. And she was determined to a wine where everything but the price reminded one of Champagne.

Kurtis Kolt – Georgia Straight – August 2017

I’d be lying if I said JoieFarm’s 2016 Brut Quotidien ($25) hadn’t hit the spot while we tucked into our pizza and schnitzel. Quotidien translates to “your daily ration”, and the name is meant to express the pleasure of enjoying cheery, accessible sparkling wine any time of the week. A blend of Chardonnay and Riesling, the wine has peach, pear, and lemonade notes that wonderfully echoed an Okanagan summer.

90 points – Michelle Bouffard – Wine Align – July 2017

Nez tout en fraîcheur avec des notes de fruits mûrs de citron et de pomme et une touche de miel. Corps léger et dotée d’une texture délicate. Simple, mais bien fait.

Fresh nose with notes of ripe fruit of lemon and apple and a touch of honey. Lightweight body with a delicate texture. Simple, but well done.

89 points – John Szabo – Wine Align – July 2017

As the name “brut quotidien” implies, this is a dry bubbly for everyday drinking, but a pretty fine average day it would be. Made from riesling and chardonnay in the tank/charmat method, this is all joyful fruit, fresh apple and pear, with an appealing whiff of white flowers. The palate is dry, further tightened up by firm acids, with decent length to be sure. This invites additional sips. A fine aperitif.

88 points – Treve Ring – Gismondi On Wine – July 2017

Apricot blossoms, tight pear, peach fuzz fill this new, foamy charmat fizz from Joie, a blend of riesling and chardonnay from vineyards in Kelowna, Naramata and Skaha. The 2016 fruit was dosed with Joie’s riesling solera, which has been quietly ticking away, unsulphured. Prickly bright on the palate, riding a swell of residual sugar and an even higher swell of total acidity, this is meant to be enjoyed young and fresh (this summer). Quotidien means “your daily ration”, if you need a reason to drink fizz daily. A serious price for a not so serious wine

Plein de Vie Brut 2016 Reviews

90 points – John Schreiner – John Schreiner On Wine – August 2017

It begins with aromas of cherry and strawberry that are echoed in the flavours. The active mousse, achieved by gentle carbonation gives this a creamy texture. This is a very easy to drink sparkling rose with a crisp dry finish.

87 points – Treve Ring – Gismondi On Wine – July 2017

Tastes like summer. 2016 Plein de Vie Brut is a pinot meunier, pinot noir, chardonnay charmat fizz. Like its white brethern it is a bit foamy but bright, fresh and friendly showing just-crushed raspberries and strawberry jam, on a bright, frothy palate all with a kiss of sunny sweetness and a lift of bright cranberry acidity. Fun!

2017 Decanter World Wine Awards

This year, our 2015 Reserve Chardonnay, 2015 Reserve Pinot Noir and 2015 Pinot Noir represented JoieFarm wines at the 2017 Decanter World Wine Awards. Triumphantly, each wine returned home with a medal:  Silver (Reserve Pinot Noir) and Bronze (Reserve Chardonnay and Pinot Noir).

For full results, visit Decanter’s article here.

To have the award winning wines shipped to your door, visit our online store.

‘En Famille’ Reserve Riesling 2015 Reviews

92 points – John Schreiner – John Schreiner on Wine – October 2017

The style for this tangy and complex wine is the German Spätlese style. The trick is to use grapes from old vines (average age of 34 months) and to finish the wine with racy acidity (7.9 grams) balanced with good natural sugar (20 grams). That gives wonderful tension on the palate. The intense aromas and flavours of lime and lemon jump onto the palate and linger on the long finish.

Kurtis Kolt – The Georgia Straight – March 2017

I tasted all these wines in my office just last week when Noble swung by with them, and although I don’t put energy into keeping any sort of poker face when tasting with winemakers, there’s no way I could have maintained one upon trying this Riesling. After just one sip, I was automatically beaming, exclaiming: “Oh, wow!” So let’s allow that to stand as my initial tasting note.

Some lovely Ambrosia apple flavours fill the palate, and there’s even a touch of apple skin in there that provides some fine texture. What gets me most is the ginger notes that ride all the way through to the lengthy finish. I’m not talking ginger that may be on your baking rack but the fresh-sliced stuff that’s lively, clean, and zingy; it brings a really cool dimension to the wine.