Ingredients

• 500g/1lb 2oz salt cod
• soaked overnight and rinsed thoroughly several times in fresh changes of water
• 500ml/17½fl oz full-fat milk
• 2 fresh bay leaves
• 400g/14oz floury potatoes
• peeled
• cut into chunks
• freshly ground black pepper
• 2 tbsp chopped fresh flatleaf parsley
• 50g/2oz plain flour
• 110g/4oz breadcrumbs
• 2 free-range eggs
• beaten
• 2 tbsp olive oil
• 4 tbsp olive oil
• 300g/10oz baby squid
• cleaned
• 175g/6oz cooked brown shrimps
• 1 tbsp white wine vinegar
• 1 lime
• zest and juice
• 3 tbsp chopped fresh dill

Directions

• For the salt cod and potato cakes
• place the cod into a saucepan with the milk and bay leaves. Bring to the boil over a medium heat.
• Reduce the heat until the mixture is simmering and simmer for 10 minutes
• or until the fish is just cooked through. Drain the fish and flake it into a bowl
• removing any skin or bones.
• Meanwhile
• place the potatoes into a pan of salted water
• bring to the boil and simmer for 15-18 minutes
• or until tender.
• Drain the potatoes
• return to the pan and return to the heat to drive off any excess moisture.
• Pass the potatoes through a potato ricer or mash well until smooth.
• Add the mashed potato to the flaked salt cod
• season
• to taste
• with freshly ground black pepper and stir in the flatleaf parsley.
• Stir the mixture until well combined
• then shape the mixture into 12 small cylinders using your hands.
• Sprinkle the flour and breadcrumbs onto separate plates. Beat the eggs in bowl. Dredge each cylinder first in the flour
• then dip into the beaten egg and then roll it the breadcrumbs
• shaking off any excess.
• Heat the olive oil a non-reactive frying pan and fry the croquettes for 4-5 minutes
• or until golden-brown on the outside and hot throughout. Keep warm.
• For the squid and brown shrimps
• heat one tablespoon of the oil in a frying pan and fry the squid for 1-2 minutes
• or until just cooked
• then remove from the pan and set aside. Roughly chop three-quarters of the squid body and set aside the remaining squid and tentacles.
• Add the brown shrimps to the pan the shrimps were cooked in and cook for 1-2 minutes to heat through. Add the vinegar
• lime juice and the remaining olive oil and fry until heated through.
• Add the lime zest
• dill and cooked chopped squid and stir until well combined
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place 3 croquettes into the centre of each plate and spoon over the squid and brown shrimps.