Makes about 6

800ml milk
3 garlic cloves, split
4 bay leaves
2 small sprigs of thyme
12 black peppercorns
1kg cod, from sustainable sources
1kg potatoes
25g butter
2 medium onions, sliced finely
Salt
20g parsley, chopped
80g gherkins, chopped
80g capers, chopped
6 egg yolks
200g breadcrumbs

First, to poach the cod, place the milk, garlic, bay leaves, thyme and peppercorns into a pan and simmer for 5 minutes. Add the cod for a further 5 minutes, then flake it into large pieces. Meanwhile, boil the potatos for 20 minutes and mash, then set aside. Place the butter into a pan over a low heat with the onions and a pinch of salt, and cover with a lid. Sweat until soft for 5-8 minutes, without browning, then leave to cool.

Mix with the fish, mashed potato, parsley, gherkins and capers, add four of the egg yolks and season. Mould into fist-sized patties. Dust them in flour, roll them in the remaining 2 yolks, then in the breadcrumbs. Deep-fry at 190C/375F for about 5 minutes, until golden. Serve with tartare sauce or tomato ketchup.

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