Pike Perch Croquettes
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Pike perch mixed with onions and cream, turned into a minced mixture, coated in breadcrumbs, and deep-fried — a fresh take on a popular and simple ingredient. The crispy crust with tender fish filling can be enjoyed on its own or with a mayonnaise dipping sauce with an Asian twist. Our recipe explains how to prepare it. Recipe inspired by a local American restaurant.
Ingredients
- Onion - 7.1 oz
- Perch - 14.1 oz
- 33% Cream - 5 fl oz
- Wheat Flour - to taste
- Breadcrumbs - to taste
- Chicken Egg - 5 pieces
- Dijon Mustard - 2 fl oz
- Miso Paste - 1.4 oz
- Herbs - to taste
- Chum Salmon Caviar - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Butter - to taste
Step by Step guide
Step 1
Peel the onion, chop it into random pieces, and sauté in butter until golden brown.
Step 2
Blend the onion, pike perch fillet, and 120 grams of cream in a blender.
Step 3
Add salt and pepper to taste.
Step 4
Shape the prepared mixture into small balls and lightly freeze them in the freezer to maintain their shape.
Step 5
Prepare the egg wash. Combine 1 egg and 50 grams of cream, then whisk gently.
Step 6
Coat the patties in flour, then dip them in the egg wash, and finally coat them again, this time in breadcrumbs.
Step 7
Fry the patties in hot oil until golden brown. If you don't have a deep fryer, you can cook the patties in a skillet with a generous amount of oil.
Step 8
Bake in the oven at 356°F for 3–4 minutes until cooked through.
Step 9
Prepare the miso mayonnaise. Mix 200 grams of olive oil with Dijon mustard.
Step 10
Add 4 eggs and whisk vigorously.
Step 11
Add the miso paste and whisk everything together once more. The miso mayonnaise is ready.
Step 12
Place the cutlet on a plate, next to it add the miso mayonnaise, and garnish everything with microgreens and halibut roe.
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