Fish Croquettes

Ingredients

FISH

200 g cod

Fish broth

1 litre milk
2 garlic cloves
4 g timian
4 bay leaves

Croquette

2 tbsp. olive oil
60 g cheddar cheese
4 g fresh parsley
Lemon zest
4 g chives

Tomato concasse

4 peeled tomatoes
100 g tomato purée
50 g finely chopped onions
2 tbsp. olive oil
2 bay leaves
8 g finely chopped basil leaves
100 ml white wine
2 garlic cloves
Salt and pepper to taste

Batter

150 g flour
200 g egg whites
200 g Japanese bread crumbs

OTHER INGREDIENTS

1 litre oil for frying
Arugula

Preparation

Tomato concasse

Peel tomatoes, remove seeds and chop.
Simmer onion and garlic in a pan.
Add tomatoes, bay leaves, white wine, tomato purée, salt and pepper.
Add basil, stir and remove from heat.

Boil fish in broth

Boil fish in broth for 10 min.
Drain and put in a bowl.

Prepare croquette

Mix fish with olive oil, salt and pepper.
Add cheddar, lemon zest, chives and parsley and stir.
Form 4 balls and freeze for 2 hours.
Roll balls in flour, egg whites and bread crumbs.
Deep fry in oil at 180°C for 5 min.

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