Posh Fish and Chips – Pan Fried Salmon with Broccoli and Potato Croquets, Crushed Minted Peas and a Caper and Parsley Mayonnaise

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2 people
Meal course
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1 .
For the croquettes
2 large
White potato - peeled and sliced
150 grams
Broccoli head - cut into small florrets
1 small
Leek - finely chopped
50 grams
Cream cheese
1 Twist
Salt and pepper
1 large
Egg - Beaten
1 handful
Plain flour
2 handful
Golden breadcrumbs
2 .
For the sauce
150 ml
Vegetable oil
1 large
Egg yolk
1/2 whole
Garlic clove - peeled and finely chopped
3/4 tsp
Mustard powder
1/2 tsp
1 Twist
Black Pepper
1 tsp
White wine vinegar
1 tbsp
Capers - finely chopped
1 tbsp
Fresh parsley - finely chopped
3 .
For the veg
200 grams
60 grams
1 tbsp
White wine vinegar
1 tbsp
Fresh mint - finely chopped
2 tbsp
4 .
For the salmon
2 large
Salmon fillet
1 tbsp
Olive oil
1 Twist
Salt and pepper
Posh Fish and Chips – Pan Fried Salmon with Broccoli and Potato Croquets, Crushed Minted Peas and a Caper and Parsley Mayonnaise
  1. For the potato and broccoli croquets, heat a pan of salty water to boiling and cook the potatoes for 20minutes, or until soft. After 15minutes of cooking, add the broccoli and the leek. Once cooked, drain the potato and then return to a low heat to steam off any excess water. Mash the potatoes and the veg with the cream cheese and the salt and pepper until smooth. Set up 4 plates, one with the flour, the next with the eggs, then with the breadcrumbs and finely a large empty plate for the finished croquet. One at a time, shape the potato into 8 sausage shapes about 1 inch thick and 4 inches long. Roll the sausage first in the flour, then the egg and finely coat with the breadcrumbs. Repeat this with each croquet and then chill in the fridge for half an hour to firm up.
  2. To make the sauce whisk together the egg yolk, mustard, garlic salt and pepper and a tiny splash of oil. When the mixture starts to thicken, add another small splash of oil and continue until it starts to look lumpy. When this happens, whisk in the vinegar and then continue to add a little oil at a time. Once the sauce has reached the consistency of mayonnaise, stir in the parsley and the capers. Set aside until ready to serve.
  3. Pre-heat the oven to 200’C
  4. Bake the croquets in the oven for 40-45 minutes until crispy
  5. Heat an ovenproof frying pan to a high temperature with the olive oil and then fry the salmon, skin side down for 3 minutes until the skin is crispy. Transfer the salmon to the oven to cook for 5-7 minutes
  6. In the meantime, place all the minted pea ingredients in a pan, bring to the boil and then simmer for 3-5 minutes until the peas are soft. With a potato masher of a fork, crush the pea’s mixture until everything is well combined.
  7. When all the elements are cooked, plate the ingredients and enjoy!

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