T&L Note: When soaking salt cod, it is important to change the water every few hours to remove the salt. Wine suggestion with this dish: Val de Sil 2007 Godello. Valdeorras, Spain $50
500g salt cod, soaked overnight in cold water (see note)
2 cups milk
4 garlic cloves, cut in half lengthways
2 medium sized desiree potatoes 550-600g, peeled and cut into 4-5cm pieces
1/4 cup double cream
3/4 cup light olive oil
8 slices of rustic bread or baguette
Rocket for garnish
Drain the salt cod and pat it dry, pressing on the flesh to squeeze out any excess water. Use a sharp knife to cut off the skin and pick out any bones. Cut into 2.5cm pieces.
Put milk and half the garlic into a medium saucepan on medium heat. When the mixture boils, reduce heat to low and add the cod. Gently simmer for 35 minutes. Drain well, discard milk and garlic. Put the cod in a bowl and roughly flake.
Meanwhile, put the potato pieces in a steaming basket. Sit the steamer over boiling water and steam for 30 minutes, until tender when pierced with a fork. While still warm, transfer the potatoes to a large bowl. Mash the potato and set aside.
Put the cream and the remaining garlic in a small saucepan and simmer for 5 minutes, until thickened. Remove from heat and cool for 10 minutes. Mash garlic with a fork.
Add 1/4 cup of the olive oil, the cream mixture and the cod to the potatoes. Stir until smooth and well combined. Using slightly wet hands, form the mixture into 9cm long oval patties, to make about 12. Cover and refrigerate for 30 minutes (you can refrigerate them at this stage for up to 24 hours).
Heat the remaining oil in large non-stick frying pan over medium-high heat. Add half of the fritters and cook for 4 minutes, carefully turning every minute, until dark golden all over. The fritters will break up easily so carefully transfer to several sheets of paper towel.
Cook the bread slices in the oil for 1 minute each side, until golden. Serve the fritters with bread and rocket on the side.