Halibut Croquets
Submitted by: pierre-luc
A coating of egg and bread crumbs give these fish croquets a nice crunch.
Ingredients
- 1 lb halibut
- 1 lb russet potatoes
- 1 ounce dill
- 4 gelatine leaves
- 1/4 cup sour cream
- 1 cup chicken stock
- Salt and pepper
- Flour
- Eggs
- Breadcrumbs
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Method
Poach the halibut until cooked, then allow it to cool. Boil the peeled russet potatoes and mash them. Meanwhile soak the gelatine and mix it with the heated chicken stock. Mix the chicken stock with the potato, haibut, sour cream and chopped dill. Mix well until it becomes a smooth paste. Add salt and pepper to taste. Put the mixture in a flat tray and let it sit in the fridge until hardened. Roll balls until you have used all the mixture. Roll balls in flour, then through the egg and then the breadcrumbs. Let coated balls sit in the fridge for an hour. Deep fry until golden brown, serve three on a plate with some local salad leaves and truffle mayonnaise.
Notes: You will need a deep fryer, and some kitchen paper towels to put the croquets on once fried to soak up the extra oil.
Number of Servings: 6
Submitted by: pierre-luc ( See all of pierre-luc Recipes )
