Deep Fried Cod Roe Quenelles in Olive Oil

Ingredients (serve 6)

• 3 cans of Roes of Codfish in Olive Oil
• 200 gr of Potatoes
• 1 Small Onion, finely chopped
• 1 clove of Garlic, chopped
• 1 beaten Whole Egg
• Chopped Parsley

How to make

1. Cook 200 gr of potatoes in salted water. In a frying pan, sauté 1 small onion finely chopped with the oil of the can and 1 clove of chopped garlic. Add the mashed cod roe.
2. When the potatoes are ready, drain them and make a puree, add the previous mixture and 1 beaten whole egg. You can add chopped parsley. Stir well and form a quenelle with two tablespoons. Fry in oil at 180ºC.