Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Ingredients Method 1 fish head and frame, or 200g fish fillet 1 litre water 400g peeled russet potatoes 50g chopped capers 50g diced cornichons 1 bunch of dill 1 bunch of parsley Salt Pepper 2 eggs 2 tablespoons of milk 1 cup plain flour 1 cup panko 1 tablespoon fennel seeds 1 litre vegetable oil Add the fish fillet or head and frame to a pot of water, and poach, keeping the water just under simmering. This should take 15 minutes or so. Remove the fish and set aside. Add the potatoes to the same pot of water, and cook for 20 to 30 minutes, or until tender. Remove the potatoes and mash in a large mixing bowl. Mix in the capers, cornichons and herbs, leaving a few sprigs of both parsley and dill aside for the garnish. Next, flake the fish into the bowl with the potatoes, mix thoroughly and season with salt and pepper. Once the mixture has cooled enough to handle, roll into golf ball sized rounds. Meanwhile, whisk two eggs with a splash of milk in one bowl, tip the flour into a second bowl, and the panko and fennel seeds into a third bowl. Working with one wet hand and one dry hand, flour your fish balls, tapping off excess flour. Then dip into the egg wash, coating thoroughly, before rolling in panko and fennel seeds. Heat oil over medium/high heat (175 degrees) and carefully fry the fish balls until golden, working in batches. Serve with the remaining fresh herbs, along with a sauce of your choice. Tom’s Fish Croquettes With Fresh Soft Herbs
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