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Ingredients

• 300 g (10 oz) skinless fresh cod
• 270 g (9 oz) La Ratte potatoes
• 300 g (10 oz) Grondines cheese
• 120 g (4 oz) all-purpose flour
• 15 ml (1 tbsp.) baking powder
• 1 chopped onion
• 2 cloves of garlic, chopped
• 15 ml (1 tbsp.) sugar
• 120 g (4 oz) whole canned tomatoes, with juice
• 2 branches of fresh thyme
• 4 small zucchinis
• 125 ml (½ cup) olive oil
• 40 g (1.5 oz) breadcrumbs
• 1 L (4 cups) canola oil
• Salt and freshly ground pepper

Preparation

Poach the cod in simmering salted water for about 5 minutes, until it comes apart easily. Set aside.

Cook the potatoes in salted boiling water until tender (approximately 30 minutes). Cool and remove the skins. Set aside.

Grate all of the Grondines cheese. Set aside.

In a bowl, combine the cod, potatoes, 270 g (9 oz) of cheese, flour and baking powder. Add salt and pepper. Mix with a fork and set aside.

Cook the onion and garlic in a saucepan. Add sugar, finely cubed tomatoes and thyme. Season with salt and pepper. Simmer for at least 45 minutes. Set aside and keep warm.

Using a mandoline set at 5 mm (3/8 in.), slice the zucchini. Add a dash of olive oil. Season with salt and pepper.

Press into a baking dish and sprinkle with breadcrumbs and the remaining cheese. Bake at 200 °C (400 °F) for about 30 minutes, until you can easily cut the zucchini with a knife.

Use your hands to make 75 g (2.5 oz) dumplings with the cod mixture, or roll out the mixture on a lightly floured cutting board. Heat the canola oil to 170 °C (325 °F) in a saucepan and fry 3 dumplings per person until browned (a few minutes). Dry them on paper towels.

When you’re ready to serve, place 3 tablespoons of tomato sauce on each plate and arrange the croquettes. Serve accompanied by two small triangles of zucchini gratin.