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Stockfish puffs

Soak the stockfish in water at least 24 hours in advance, it is advisable to change the water in between so that the fish is well desalted.

Makes 500g.

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Allergens and dietary requirements

  • Gluten
  • Cow's milk
  • Lactose
  • Egg
  • Fish
  • Pescetarian

Ingredients

500
g
stockfish
400
ml
milk
50
g
onion
2
cloves
garlic
1
bay leaf
200
g
potato purée
15
g
lemon, zest
12
g
parsley, chopped
50
g
egg yolk
as needed
flour
as needed
egg white
as needed
panko breadcrumbs

Scale recipe

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