Filter
Reset
Sort ByRelevance
CHEFTAZ
Croquettes of hake fire
Croquettes of hake fire
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 500 g crumbly potato
- 200 ml Full Milk
- 250 g hake (fish)
- 2 toe garlic in slices
- 2 broken fresh thyme
- 1 dried laurel leaves
- 1 medium sized egg
- Tl ground nutmeg
- 90 g fresh parsley
- 2 el traditional olive oil
- 50 ml Red wine vinegar
- 2 el granulated sugar
- 1 Red onion in thin rings
- 75 g bread crumbs
Kitchen Stuff
Directions
-
Peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done. Drain, return to the pan and leave to evaporate for another 5 minutes with lid on the pan.
-
Meanwhile, put the milk in a saucepan and add the hake, garlic, thyme, bay leaves and pepper and salt. Poach the hake on low heat 12 min.
-
In the meantime, bring a layer of water to a boil in a different pan. When the water boils, add the egg and cook gently in 6 minutes. Let scare and peel gently.
-
Remove the hake from the milk with a slotted spoon and add to the potatoes together with the egg. Keep the milk separate. Stamp with a puree rammer. Add 6 tbsp milk to create a smooth mass.
-
Season with nutmeg, pepper and salt. Keep the rest of the milk separate again. Put the potato-hake mixture in a low dish and let it stiffen in the refrigerator for 1 hour.
-
Meanwhile, bring a pot of water to the boil and prepare a bowl of ice-cold water. Immerse the parsley 30 sec. in the bottom of the boiling water.
-
Remove the parsley from the boiling water with a slotted spoon and put cold water in the bowl. Let the parsley drain and puree in the food processor with the oil and salt.
-
Mix the vinegar, sugar and some salt in a small bowl until the sugar has dissolved. Add the onion, spoon and let stand until use.
-
Form 12 croquettes of the potato mixture. Put the milk in a deep plate. Put the breadcrumbs in another deep plate. First take the croquettes through the milk and then through the breadcrumbs.
-
Heat the oil in the fryer to 180 ° C and fry the croquettes in 2-3 portions 4 min. Drain on kitchen paper. Serve with the marinated onion rings and parsley sauce.
Blogs that might be interesting
-
30 minMain dishbeef steak, red-skinned potatoes, fresh Italian spice mix, (olive oil, zucchini, Red wine vinegar, snoepto,potatoes from the oven with steak and tomatoes
-
15 minMain dishwholemeal spaghetti, seawolf fillet, Japanese wok vegetables, Japanese soy sauce, sunflower oil,seawolf with japanese vegetables
-
20 minMain dishketjapmarinade, wasabipasta, beef strips, oil, Chinese stir-fry vegetable, meat bouillon tablets, Chinese noodles,noodle soup with wasabi beef strips
-
15 minMain dishsnow peas, mie, surimisticks, sunflower oil, nasi / bami vegetable mix, mix for mie, Eggs, peanuts,stir fry with surimi
Nutrition
170Calories
Sodium32% DV765mg
Fat14% DV9g
Protein14% DV7g
Carbs5% DV15g
Fiber24% DV6g
Loved it