Ingredients

• 350g/12oz salt cod
• soaked overnight
• water changed 4–5 times and drained
• 150g/5½oz cold cooked potato
• 2 banana shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped dill
• 100g/3½oz plain flour
• 2 free-range eggs
• beaten
• 100g/3½oz panko breadcrumbs
• sunflower oil
• for deep-frying
• 1–2 tbsp horseradish sauce
• 1 tbsp crème fraîche
• 2 Braeburn apples
• cut into thin matchsticks
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 1 bunch lovage
• 3 tbsp sunflower oil or light olive oil
• thumb-sized piece fresh horseradish root

Directions

• To make the croquettes
• shred the cod and mix with the potato. Blend in a food processor with the shallot and garlic. Stir in the herbs and shape the mixture into 6 croquettes.
• Put the flour
• eggs and breadcrumbs into three separate shallow bowls. Dip each croquette in the flour
• pat off any excess
• then coat in the egg before dipping in the breadcrumbs.
• Heat the oil a deep-fat fryer to 180C. (Caution: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden and crispy. Drain on kitchen paper.
• To make the remoulade
• mix together the horseradish sauce
• crème fraîche
• apple matchsticks and lemon juice. Season with salt and pepper.
• To make the lovage oil
• blanch the lovage in boiling water for 30 seconds. Drain and refresh under cold water. Blitz with the oil.
• To serve
• divide the remoulade between two serving plates and top with 3 croquettes. Grate over some fresh horseradish and drizzle with the lovage oil.