SPARE FISH CROQUETTES

SPARE FISH CROQUETTES

SPARE FISH CROQUETTES

SPARE FISH CROQUETTES

SPARE FISH CROQUETTES

I’ve always found the pulp waste from juicing to be troubling.Incorporating carrot pulp into a classic brandade mixturelightens up the potato element of this dish. Fish trimmingsare an inevitable part of our kitchen.
Prep Time 24 mins
Cook Time 1 min
Course FISH
Servings 2 (16 pieces)

Equipment

  • 1 IKEA 365+ Glass
  • 1 IKEA 365+ Cutlery
  • 1 ROMDRUP Rug
  • 1 FORMEDLA Tray

Ingredients
  

SCRAPS

  • Fish trim
  • Carrot pulp
  • Dill fronds
  • Watermelon rind

WATERMELON RIND PICKLE(FOR TARTAR SAUCE)

  • 7 oz (200 g) watermelon rind, small diced
  • 3 cup (160 ml) water
  • 3 cup (160 ml) white wine vinegar
  • 1 bay leaf
  • 2 tbsp (26 g) white sugar
  • 1 tbsp (18 g) sea salt
  • 1 tbsp (2 g) mustard seeds
  • 1 tbsp (2 g) fennel seeds
  • 1 tbsp (3 g) black peppercorns

CROQUETTES

  • 1 russet potato, scrubbed and pierced
  • ½ cup (125 ml) carrot pulp, from juicing
  • 2 shallots, finely diced
  • 2 (30 ml) grainy mustard
  • ½ cup (100 g) poached salt fish (recipe below)
  • 3 (12 g) parsley, finely chopped
  • 2 (1 g) dill, chopped
  • 1 egg, beaten
  • 1 (18 g) sea salt
  • Grapeseed oil

BREADING MIXTURE

  • ½ cup (65 g) flour
  • ½ cup (125 ml) milk, 3.25%
  • ½ cup (60 g) panko or bread crumbs

POACHED SALT FISH

  • 3 oz (100 g) fish trim,cut into 1-inch (2.5 cm) pieces
  • Sea salt (enough to cover fish)
  • ½ cup (250 ml) milk, 3.25%
  • 1 bay leaf
  • 1 shallot, thinly sliced

TARTAR SAUCE

  • ½ cup (125 ml) mayonnaise
  • 3 tbsp (15 g) watermelon rind pickle, small dice
  • 1 tbsp (4 g) parsley chiffonade
  • 1 tbsp (3 g) black pepper
  • 1 tbsp (5 ml) grainy Dijon

PLATING

  • 2 tbsp (1 g) dill fronds
  • 2 tbsp (7 g) parsley leaves
  • Tartar sauce (recipe above)

Instructions
 

WATERMELON RIND PICKLE(FOR TARTAR SAUCE)

  • Place the watermelon rind in a jar that willhold 2 cups (500 ml).
  • In a saucepan over medium heat, bring allother ingredients to a simmer then removefrom heat. Pour the vinegar mixture overthe watermelon rind while hot.
  • Cover and allow to cool to room temperature.Refrigerate for at least 24 hours.

CROQUETTES

  • Heat the oven to 400°F (205°C).
  • Roast the potato for 1 hour or until tender.Cool, then peel and grate.
  • Mix the grated potato with the carrot pulpand remaining ingredients, except thebreading mixture.
  • Form into 16 croquettes, 1 oz (30 g),and chill for 1 hour.
  • Roll the croquettes in the flour, then dip inthe milk, and then roll in the panko or breadcrumbs, removing excess.
  • Heat a heavy pan or deep fryer with 4 inches(10 cm) of grapeseed oil to 365°F (185°C) anddeep-fry the croquettes until golden brownand an internal temperature of at least 150°F(65°C) has been reached.

POACHED SALT FISH

  • Arrange the fish trim in a non-reactivecontainer and coat with all of the sea salt.
  • Cover and cure in the refrigerator for atleast 24 hours.
  • When the curing period is complete,cover the fish trim abundantly with coldwater and soak for 2 hours.
  • In a small pot over medium heat, cook thefish trim in the milk with the bay leaf andshallot until tender, about 15 minutes
  • Drain the milk and flake the fish trimto serve.

TARTAR SAUCE

  • Mix all ingredients in a small bowl and setaside in the fridge.

PLATING

  • Arrange the hot croquettes on a servingplate and garnish with the dill fronds andparsley leaves.
  • Serve the tartar sauce on the side as a dip.
Keyword SPARE FISH CROQUETTES
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