Cod Croquetas with orange tartare sauce

     Ingredients:

- 300 g. cod without salt

- 1 onions

- 1 bay leaf

- 1 small teaspoon nutmeg (1 or 2 gr)

- 3 cloves garlic

- ½ red pepper

- 1 orange

- 200 g.  butter

- 200 g. flour

- 2 glass milk (half litre aprox.)

- 1 cup mayonaisse

- 1 teaspoon of capers

- 1 small cucumber

- 1 egg

- 1 cup olive oil, salt and pepper

- parstley

- breadcrums: flour, beaten egg and bread crumbs

   Procedure:

- Put the cod in a saucepan with 2 glass of cold water and 1 bay leaf, when start to boil, take  out the fish of the water (keep the watter whithout bay leaf), and leave it repose a few minutes

- cut sliced of onion finely, and fried with a melted butter, add garlic, red pepper and left fried in a medium-high heat-

- Add the flour, mixed thoroughly and cook briefly (until flour take a toast colour), add water of you boiled the cod, mixed consistetly (to taking care not create lumps), and add half liter of the hot milk and not stop to move consistetly until the mass take form.

- Add the cod cut finely chopped into the mass, mixture well, taste it´s ok salt, add  nutmegg, salt leave 1 minute in the saucepan moving well. Leave the mass cool with a plastic  top of mass ( not create crust in the top mass) inside the fridge (recommended a few hours, is more easy to create the croquettes).

- tartare sauce. Mixed mayonaised,add one spoon of onion chopped, the cucumber, capers, parstley, and juice of the orange, blending all and reserve very cold.

- Give form mass of croquettes,shape round of larger (you own choise), pass into the flour, after beaten egg and dip into breadcrumbs.wich will stick to the croquette because the egg. Place each croquette separately on a plate. you can fry them straight away, or put them into the fridge and leave them until you are ready to cook and eat them.

- Fry the croquettes in a pan with enough oil to cover them. When they are golden and crispy, take them out and lay them on kitchen roll to abosrb the excess oil. Served straight away.

   PS:

- Very impotant move the mass properly, to dont leave lumps.

- You´ll now the mass it´s ready when start to taking off into the sauce pan. Just the texture correct the croquette will be better not dry, better soft texture.

- To the Tartare sauce, can make the home mayonnaise, or in summer it´s better the "Lactonesa", is swap the egg for whole milk (in summer do you have risk with the egg).