![]() This recipe was created using our award-winning Chatham Island Blue and our Pure Pāua Mince. Fry the croquettes over a medium heat for 3-4 mins each side, until deep golden and heated through.ġ1) Serve with hazelnut romesco, salad greens and lemon wedges. Dip the croquettes into the flour, dusting off any excess, then dip in the egg, and finally coat in the panko crumbs.ġ0) Heat oil in a large pan. Season the mixture with salt and pepper.ħ) Lightly mix in the cooked Chatham Blue to the potato and Pure Paua Mince mixture, taking care not to break it up too much.Ĩ) Shape into 12-16 medium sized oval croquettes.ĩ) Put flour, egg and panko crumbs into 3 small dishes. Cool for a few minutes, then break fillets into large flakes with a fork.Ħ) Mix the potato, mustard, lemon zest, tarragon and Pure Paua Mince. Drain and leave to steam-dry, then mash.ĥ) Season Chatham Blue fillets and bake for 8-10 mins until just cooked. Add potatoes to a pan of water, bring to a boil, cover and cook for 12-15 mins until tender. Leave semi-chunky and add salt and pepper to taste.Ĥ) For the croquettes, scrub potatoes and cut them into rough chunks. Blitz to a chunky paste.Ģ) With the motor still on, slowly drizzle in the olive oil to make a dip. Small bunch of tarragon leaves, chopped (about 1⁄3 cup)ġ) For the hazelnut romesco, tip the drained red peppers into a food processor along with the hazelnuts, garlic, vinegar and smoked paprika. Recipe by Gretchen Lowe, My Weekend TableĢ00g roasted red peppers from a jar, drainedġ00g hazelnuts, roasted and skins removedģ Chatham Blue Cod fillets, thawed and patted dryĢ00g (1 pottle) Chatham Island Pure Paua Mince, thawed Spain abounds in various types of croquetas, and the most popular versions incorporate.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |