Croquettes of Salt Cod à l'Américaine

Ingredients

• salt cod, cooked, skin and bones removed, finely shredded
• approximately equal by weight Pommes Duchesse mixture (potato and egg paste)
• small amount béchamel sauce (white roux-based sauce)
• flour for dusting
• egg and breadcrumb coating (à l'anglaise)
• clarified butter
• 4 deciliters per 500 grammes salpicon reduced sauce (consommé or stock-based, matching the principal ingredient)
• tomato sauce

Instructions

1. Combine the finely shredded salt cod with approximately an equal weight of Pommes Duchesse mixture and a small amount of béchamel sauce (béchamel / sauce béchamel). Form the mixture into balls on a well-floured table. Coat them à l'anglaise (bread à l'anglaise — dip in beaten egg, then breadcrumbs, ensuring the coating fully adheres). Fry in clarified butter until golden and the crust is set.
2. Drizzle with or serve alongside Sauce Tomate (tomato sauce). Present on a platter lined with a napkin and garnished with fried parsley.