Ingredients:

Cure

225g salt

25g sugar

1kg Aquna Murray Cod fillets (skin off)

Croquettes

600ml milk

5 x cloves of garlic

50ml olive oil (plus extra for cooking)

1kg potato (peeled and quartered)

Zest of 2 lemons

Crumb

2 whole eggs (lightly whipped)

100g plain flour

250g bread crumbs

200ml vegetable oil to cook

Method:

Fish Cure

  1. Cut Aquna Murray Cod into 3cm x 3cm pieces and place in a large bowl. Add cure mix and mix well.
  2. Lay fish out in a large tray (non-reactive) and place in the fridge for 20 min.
  3. Gently wash the fish pieces with cold water and pat dry with paper towel.
  4. Place the fish onto a large tray (non-reactive) and leave uncovered in the fridge (close to the fan) for 12 hours *this is very important to draw as much moisture out of the fish as possible.

Croquettes

  1. Boil potatoes until soft.
  2. Pass through a vegetable mouli or potato masher and keep aside.
  3. In a large casserole pot sweat the garlic with a little olive oil until soft.
  4. Add the cured Murray Cod and cook for one minute.
  5. Add milk and cook for 15 minutes on medium heat or until the fish starts to flake apart.
  6. Strain the fish away from the liquid and reserve the liquid.
  7. In a food processor, add 1/3 of the cooked fish and blend on medium speed, add olive oil and slowly add reserved cooking liquid until a paste consistency.
  8. In a large bowl mix cooked fish, processed fish, cooked potato and lemon zest.
  9. Shape into small croquettes and place on a tray in the fridge to cool and firm up.
  10. Place eggs, flour and bread crumbs in three separate bowls.
  11. Working in small batches place croquettes in first the flour, then the egg mix and then finally the bread crumbs to get a nice coating on each croquette.
  12. Pan fry croquettes in vegetable oil until golden brown.
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