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1
It will take 48 hours to prepare the salt cod.
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2
Put the fish in a large dish and cover with fresh water from the tap.
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3
Cover the dish with clingfilm and set aside in the fridge to soak for 48 hours; drain and replace the water every 12 hours.
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4
Preheat the oven to 180C/gas mark 4.
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5
Drain the fish and place in an ovenproof dish.
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6
Pour over the milk and poach in the preheated oven for 20 minutes.
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7
Remove the cooked fish with a slotted spoon and scrape off and discard the skin.
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8
Transfer the flesh to a food processor, discarding the milk.
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9
Add the chickpeas, shallot, breadcrumbs, yoghurt, horseradish and melted butter to the food processor and season with freshly ground black pepper.
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10
Using the pulse button, blitz the mixture to a smooth, thick paste.
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11
Check the consistency is suitable for moulding if it is too thick, you can add a little extra yogurt; if it is too loose, simply add more breadcrumbs.
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12
Divide the mixture into 12 equal portions and roll into even lozenges.
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13
Put the beaten egg and chopped hazelnuts into separate bowls ready for coating.
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14
Roll the croquettes first in the beaten egg and then in the chopped hazelnuts, pressing down well to coat them evenly on all sides.
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15
Preheat at least 6cm oil to 180C in a heavy-based saucepan over a moderate heat.
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16
Deep fry the croquettes, a few at a time, in the hot oil for 68 minutes until golden brown.
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17
Transfer them to kitchen paper to remove any excess oil while you cook the rest.
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18
Serve with creme fraiche and some crisp salad leaves.
