WILD PACIFIC HALIBUT & NEW POTATO CROQUETTES WITH SAFFRON MAYONNAISE

Ingredients

  • 1 lb – Wild Pacific Halibut fillets

  • 500 mL – peeled and diced potatoes

  • 20 mL – homogenized milk

  • 100 mL – butter, melted

  • fresh nutmeg

  • 50 mL – grated parmesan

  • 50 mL – Italian parsley, chopped

  • 0.5 g – Spanish or Persian saffron

  • 150 mL – mayonnaise

  • 100 mL – flour

  • 3 – eggs, whipped

  • 300 mL – panko bread crumbs

  • lemon wedges

Method

  1. Finely dice the Wild Pacific Halibut fillets and sprinkle lightly with salt.

  2. In a medium sized pot, cook the potatoes until tender and mash with a potato masher. Add hot milk, melted butter, grated nutmeg, parmesan, parsley and season with salt. Cool slightly and fold in the halibut. Chill in the fridge for 30 minutes or until it is slightly cooler than room temperature.

  3. Scoop with a small sized cookie scoop to a tray and place in a freezer for 1 hour.

  4. In a small pot, bring 50mL of water to a boil, add saffron leaves and cook until 20mL of water is left. Cool and mix with mayonnaise.

  5. Toss the croquettes in the flour and coat them, dip them in the egg wash and finally roll in the panko bread crumbs, making sure they are completely coated.

  6. Fry at 350° F in 3” deep of vegetable oil until golden brown and hot throughout. Serve with lemon wedges and saffron mayo.


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