1/2 lb salt cod, without bone, desalted
3 chopped garlic cloves
salt and pepper
1 bay leaf
3 tbsp chopped parsley
2 tbsp chopped green onion
2 tbsp cream cheese
36 wonton wrappers
Take desalted cod out of the water and let it rest in a strainer for about 5 minutes.
Place fish in a small skillet making a single layer. Add a pinch of freshly ground black pepper, bay leaf and a sprig of parsley. Add olive oil and cover slightly with foil. Bake for about 25 minutes at 350˚F.
Drain fish, discard parsley, bay leaf and shred the meat when it is still hot. Set aside.
Heat 1 tbsp olive oil in a medium skillet. Sauté onions and garlic for about 2 minutes.
Add shred cod, chopped green onions and chopped parsley. Turn of the heat, add cream cheese and mix well until everything is incorporated. Season with salt and pepper and set it aside to chill (use when it’s completely cold).
Heat enough oil in a medium saucepan. Prepare a small bowl of water for brushing and sealing the raviolis and place it on your work space.
Put about 2 tsp of cod filling in the middle of a wonton wrapper, making sure to leave plenty of room around the edges. Brush the edges of the wrapper with water and immediately place another wrapper on top and press down on all sides, squeezing out any excess air. Pinch the edges closed with the tines of a fork. Repeat until you run out of filling.
Deep fry the raviolis until golden and crispy flipping over to get the back nice and golden also. Remove to a paper towel lined plate to drain. Serve hot with tapenade sauce.