Cod Croquettes with Edamame Aïoli
Cod, like lobster, scallops, and salmon, is one of the many abundant varieties of seafood that Canada is known for. This recipe uses the trim of cod (or other fish trim) so you can make this recipe after an event using a lot of cod.
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Servings/Yield
45 pieces servings
Ingredients
Aïoli
180 g Edamame beans (IQF), defrosted
50 ml Rice vinegar
30 g Mirin
Pinch of cayenne
To taste: Salt
180 ml Canola oil
Cod Croquettes
600 g Cod loin (trim), poached, flaked
500 g Yukon Gold potatoes (non-starchy), peeled
50 g Butter
60 g Shallots, minced
60 g Egg yolks
20 g Herbs as desired (parsley, chervil, dill, savoury)
As needed:
Flour
Egg wash
Breadcrumbs
Canola oil for frying
Directions
Aïoli
- In food processor, add all ingredients except canola oil.
- Begin to process and slowly pour in canola oil while spinning.
- Scrape down sides and continue to puree until smooth.
- Taste and adjust the seasoning.
Cod Croquettes
- Steam potatoes. Process through ricer. Release steam to cool by evaporation.
- Sweat shallots in butter until soft. Season.
- Combine the flaked cod, cooled potatoes, sweated shallots, egg yolks, and butter. Season well with salt and white pepper. Add herbs as desired.
- Prepare breading (flour, beaten eggs, bread crumbs).
- Shape croquettes on parchment-lined trays. (Suggested shape is cigar shape, piped onto parchment-lined trays). Keep in freezer until breading.
- Process through breading station: first coat croquettes in flour, then dip in beaten egg, then coat in breadcrumbs. Croquettes can be made ahead and stored in the freezer.
- When ready to serve, deep fry at 175°C (350°F) until golden brown.
