Ingredients:

• 200g flour
• 20cl water
• 2 eggs
• 1 lemon, juiced
• 1 clove of garlic, crushed
• 1/2 tsp hot chilli pepper

Blend in a mixer then add

• 400g desalted and poached salt cod — watch out for bones!!

Blend everything together again

Pour into a mixing bowl and add

• 1 sachet of rehydrated baker's yeast
• 1 bunch of flat-leaf parsley, chopped
• 6 chives or spring onions, thinly sliced

Leave to rest for one hour. Prepare a bath of hot oil and, using 2 tablespoons, shape the mixture into quenelles and deep-fry. Place the Acras de morue on absorbent paper.