Recipe is courtesy of Chris McDonald, Chef and Owner of Avalon Restaurant.
This is meant as a “pre-appetizer” course for an elegant dinner party. For a more substantial serving you could surround the ramekin with lightly dressed tender greens – do not make the custards larger as they are very rich. For an extra special presentation Chris McDonald serves the custard in and egg shell but the recipe is just as delicious served in a ramekin. Yield is 10 servings.
ingredients
Custard
Croquettes
To Assemble
directions
Rehydrate the salt cod a day before making.
To rehydrate the salt cod, brush any excess salt from cod and put it in a container.
Put the container with salt cod in the sink and run cold water over the cod for two hours (the tap should be open about halfway).
Change the water one more time completely and store in the refrigerator overnight.
Preheat oven to 300 degrees F.
Drain the cod and put it in a large pot.
Cover with milk, whipping cream and enough water to cover the cod (it will just barely be enough liquid) and simmer slowly for one hour.
Add bay leaf, garlic and onion and simmer 15 minutes more.
Strain the cod through a fine-mesh colander so the liquid ends up in a liquid measuring cup.
Set cod aside to cool.
You will need at least 2 cups of liquid in the measuring cup.
If you do not have 2 cups of liquid, add enough 18% cream to the measuring cup until there is 2 cups of liquid.
Taste the liquid to check the salt level – if the mixture is too salty then add a bit more cream (you can add salt if it is not salted enough).
Taste it again, adding cream until you are happy.
It is fine if you end up with more than the minimum of 2 cups of liquid.
In a separate medium-sized bowl whisk together the eggs and egg yolks just until incorporated.
Whisk 2 cups of the cream mixture into the eggs.
Season the mixture with white pepper and Tabasco.
Divide custard evenly among ten 2 1/2-oz. ramekins.
Put the ramekins in a large baking pan and add enough boiling water to come halfway up the sides of the ramekins.
Bake for 35 to 40 minutes or until the custards are set but slightly jiggle.
To make the choux pastry for the croquettes, bring the water to a boil with the butter in a heavy saucepan over high heat.
Reduce heat to medium.
Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan, about 2 minutes.
Remove pan from heat, transfer mixture to a small food processor and add eggs 1 at a time, pulsing after each addition until mixture is smooth.
Flake the reserved cod into the bowl of a stand mixer being careful to remove all bones.
On medium speed with a paddle attachment add choux pastry a little at a time and beat until the mix comes together.
If the mix seems overly dry, add a spoonful of the custard mix by hand.
Form into small quenelle-shaped (1 1/2- to 2-inch ovals) croquettes.
Heat the oil in a small pot fitted with a candy thermometer to 350 degrees F.
Fry the croquettes for about 2 to 3 minutes or until golden.
Drain the croquettes on paper towels.
Place each ramekin of custard on a serving plate.
Drizzle 1-2 drops of truffle oil on the top of each and rest a croquette on top.
Serve immediately.