Almond-Crusted Cod Brandade Bites

Place potato cubes in a saucepan, cover with cold salted water, and bring to a boil over high heat. Cook 12-15 minutes until fork-tender, then drain thoroughly.

While potatoes cook, place cod fillet in a separate pan with just enough water to cover by 2 cm. Bring to a gentle simmer over medium heat, reduce to low, and poach 6-8 minutes until the fish flakes easily and reaches an internal temperature of 63°C. Drain and flake the cod with a fork, discarding any bones.

In the same pan over low heat, warm the 80 ml olive oil with the minced garlic for 1-2 minutes until fragrant but not browned. Add the flaked cod and cayenne, stir to coat in the garlicky oil.

Pass the hot drained potatoes through a ricer or mash them vigorously into the cod mixture. Stir briskly while pouring in the warm garlic oil in a slow, steady stream — this is the emulsification. The mixture should become creamy and bind together. Season with salt and black pepper. Let cool to room temperature, then refrigerate 20 minutes until firm enough to shape.

Mix the chopped almonds with breadcrumbs in a shallow bowl. Place flour in a second bowl, and beat eggs in a third bowl.

Using a tablespoon measure, scoop heaping portions of the firm brandade and roll between damp palms into 3 cm spheres. You should get 16-20 bites.

Roll each sphere first in flour, tapping off excess. Dip into beaten egg, letting excess drip off. Finally roll in the almond-breadcrumb mixture, pressing gently to adhere. Place on a parchment-lined tray.

Heat 3 tablespoons olive oil in a large non-stick or cast-iron skillet over medium-high heat until the oil shimmers and a breadcrumb sizzles immediately. Working in two batches, arrange half the bites in the pan without crowding.

Fry 3-4 minutes per side, until the crust is deep golden brown and the interior is heated through. Adjust heat if browning too fast. Remove to a paper-lined plate. Add remaining oil and repeat with the second batch.

Serve immediately while the crust is crisp — these are best eaten hot, with a squeeze of lemon if you like, though Aitor would say the olive oil and cod speak for themselves.