Sainte-Menehould Salt Cod Galettes

Submerge the salt cod in a large bowl of cold water and soak, changing the water at least four times to draw out excess salt. This takes 24-48 hours in total, so plan ahead.

Drain the soaked cod and place it in a wide saucepan. Cover with the milk, add the bay leaf, peppercorns, and bruised garlic. Set over medium-low heat and bring barely to a simmer — the surface should shiver, not bubble. Poach for 12 minutes until the fish flakes when pressed.

Lift the cod onto a plate to cool. Strain and reserve the poaching milk. Discard skin and all bones, then flake the flesh finely with a fork, feeling carefully for pin bones.

While the cod cools, boil the potato chunks in well-salted water over high heat until completely tender, about 18 minutes. Drain thoroughly, return to the empty pan over low heat for 2 minutes to drive off steam, then pass through a potato ricer or mouli into a large bowl.

Beat the softened butter and warm reserved poaching milk into the riced potato until just combined — do not overwork. Fold in the flaked cod, parsley, chives, Dijon mustard, nutmeg, and beaten egg yolks. Season carefully with white pepper; the cod will still carry salt, so taste before adding any.

Cover the bowl and refrigerate for at least 1 hour until the mixture is firm enough to shape.

Divide the chilled mixture into 8 equal portions and shape each into a round galette approximately 9cm wide and 1.5cm thick. Set up three shallow dishes in a line: seasoned flour, lightly whisked egg whites, and fine breadcrumbs.

Dredge each galette in flour, shaking off the excess, then coat in egg white, then press firmly into the breadcrumbs on both sides. Place on a lined tray.

Refrigerate the breaded galettes for 20 minutes to set the crust.

Heat the clarified butter in a large heavy-based frying pan (cast iron or carbon steel) over medium heat until it shimmers and a breadcrumb dropped in sizzles immediately. Add half the galettes in a single layer without crowding and cook undisturbed for 4 minutes until the underside is a deep amber gold.

Flip each galette carefully and cook for a further 4 minutes until the second side matches in colour and the internal temperature reads 63°C on an instant-read meat thermometer.

Repeat the heating and cooking process with the remaining galettes in a second batch, cooking both sides until deep amber gold and checking the internal temperature reaches 63°C with the thermometer.

Drain briefly on a wire rack — not paper towels, which steam and soften the crust. Finish with a pinch of fleur de sel and serve immediately with lemon wedges.