[one_third]Ingredients
400 g desalted cod
1 egg
1 cup cream
160 g flour
8 g baking powder
2 garlic cloves
fresh parsley
oil, for frying
1 egg
1 garlic clove
180 ml olive oil
40 g honey (or to your taste)
[/one_third][two_third_last]Preparation
Parboil the cod in boiling water, leaving the cod in the boiling water for just one minute. Drain the water and let the cod chill until you can work on it with your hands. Meanwhile, put the dry ingredients (flour, salt, baking powder) together in a bowl, and chop the garlic and the parsley leaves finely. Put this garlic and parsley mixture in a mortar. Mash them for about 3 minutes, or until you have a thick paste. Crumble the cod with your hands and add it into the mortar. Keep on mashing and mixing the cod with the garlic and the parsley, until you have an homogeneous mixture. Then, add the egg in and mix again, to combine. After this, pour in the cream and stir, still with the pestle, until thoroughly combined.
Change this mixture to a bigger bowl and mix in the dry ingredients, working with a whisk to add the flour properly. Let it chill for half an hour.
Meanwhile, prepare the honey allioli, with the second group of ingredients. It will be like the traditional one, but adding honey in the end of the process, so in a narrow and high recipient, and with the hand mixer, blend the garlic with the oil and salt, until the garlic is dissolved. Pour in a jar, and put the egg in and blend. Add, little by little, the olive oil from the jar, never moving the hand mixer from the bottom. When it gets mixed and when all the oil has been emulsified, add the honey and mix again. Cover and leave it in the fridge.
Just before serving, deep-fry little portions (about 1 tablespoon) of the cod mix in the preheated oil, until it looks golden brown and it gets crunchy. Drain the excess of oil and serve immediately with some honey allioli. Enjoy them as a tapa or as an appetizer on a sunny day! [/two_third_last]
