FISH CROQUETTES WITH GRIBICHE SAUCE
COOKBOOK: Gary Mehigan’s Comfort Food
RATE: ❤️❤️❤️ 👌🏻👌🏻👌🏻👌🏻 💲💲
I took a look at this recipe and I knew I was going to love it! Even those fussy eaters who don’t like fish would find these croquettes delicious. When you add mashed potato with egg to a fish croquette you end up with a delicious soft mix that takes away that fish taste that some just don’t like. Comfort Food is the name of this cookbook and this recipe is just that. Definitely time consuming to make but if you make a large batch, you won’t have to cook the following day!
COOKBOOK: The recipe is very descriptive and full of detail. If you follow it carefully you won’t go wrong. Gary gives options for freezing and suggestions for dipping sauces. There is a little bit of reading but I prefer a well written recipe over a recipe which lacks instructions.
If you have some spare time on your hands, give this one a go!
2 free range eggs
2 potatoes, peeled
1 x 150g salmon fillets, skin removed and pin boned if using tinned salmon
salt & pepper
2 tablespoons chopped parsley
2 tablespoons chopped dill
75g plain flour
90ml vegetable oil or olive oil (I used olive oil)
1 free-range egg
4 gherkins, finely chopped
50g capers, finely chopped
1/3 cup of parsley, chopped finely
1/3 cup of dill, chopped finely
Hard boil the egg for the gribiche sauce and one of the eggs for the fish croquettes in a pan of simmering water for 9minutes. Cool, then shell the eggs. For the gribiche sauce , place the vinaigrette in a bowl, then add the gherkin, capers, parsley and dill. Coarsely grate or hope finely one of the eggs into the sauce. Mix well. Season with salt and pepper to taste and set aside. Makes about 250ml.
Put the potatoes into a saucepan and cover with water. Bring to the boil and simmer for 20mins or until tender. Drain, then roughly mash and set aside.
Steam the fish (or bake as I did). Cool and fake and set aside.
Mash the reserved boiled egg with a fork. Add the fish and the mashed egg to the potato and season with salt and pepper. Add the parsley and dill and mix lightly. Form the mixture into 18 (5cm x 1.5cm croquettes)
Lightly whisk the remaining egg and milk together in a shallow bowl, then place the flour and the breadcrumbs in separate flat bowls. Working in batches,coat the croquettes firstly in the flour, gently shaking to remove any excess, then dip into the egg mixture and drain, and the finally roll in breadcrumbs. Set aside.
Heat the oil in a heavy based non stick pan and working in batches, shallow fry the croquettes over medium heat, turning into golden all over. Remove and drain on paper towel. Serve the hot and crisp croquettes immediately with a bowl of the gribiche sauce.