Norwegian haddock and prawn croquettes with saffron mayonnaise by Seafood from Norway

Seafood from Norway

Seafood from Norway

Standard Supplier 4th June 2018

Norwegian haddock and prawn croquettes with saffron mayonnaise by Seafood from Norway

Norwegian haddock and prawn croquettes with saffron mayonnaise by Seafood from Norway

This delicious recipe from Seafood from Norway teams Norwegian haddock with prawns for a tasty and healthy dish.

Ingredients

  • For the Norwegian haddock and prawn croquettes
  • 300g skinless, boneless Norwegian haddock fillet
  • milk for poaching
  • 2 bay leaves
  • 1 clove garlic crushed
  • 150g cooked, peeled prawns
  • 150g dry, unseasoned mashed potato
  • 1 egg yolk
  • 1 tbs chopped capers
  • 1 tbs chopped chives
  • ¼ tsp cayenne pepper
  • flaky sea salt and freshly ground black pepper
  • For the panné
  • 2 whole eggs
  • 50ml milk
  • 100g seasoned flour
  • 100g panko breadcrumbs
  • For the saffron mayonnaise
  • 1 large pinch of saffron
  • 25ml dry vermouth
  • 50g mayonnaise
  • 50g crème fraîche
  • flaky sea salt
  • To serve
  • lemon wedges

Method

Place the Norwegian haddock in a shallow pan and cover with milk. Add the bay leaves and garlic. Bring to a simmer and then remove from the heat. Cover and leave to sit for 10 minutes.
Drain the fish and pat dry with paper towel. Break into large flakes. Mix the potato with the egg yolk, capers, chives and cayenne. Fold in the prawns and the Norwegian haddock. Season to taste, trying not to break the fish up too much. Divide the mix into 12 and shape into croquettes. Place on a tray lined with baking parchment and chill to firm up.
Beat the eggs with the milk and pass through a sieve. Set up a panné and pass the croquettes through the flour, egg and finally the panko crumb.
In a small plastic bowl, mix the saffron with the vermouth and heat in a microwave. Leave to infuse for 30 minutes. Mix the mayonnaise and crème fraîche together and then whisk in the saffron liquid. Season to taste.
Deep fry the croquettes at 160℃ for approx. 5 minutes until golden brown and hot through. Drain on paper towel. Serve with the mayonnaise and lemon wedges.