adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoked trout and potato crocchetta with salsa verde
Smoked trout and potato crocchetta with salsa verde
0 Likes
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Italian green sauce, perfect for meat and fish dishes. Delicious!
Ingredients:
  • 2 large (about 500g) Sebago potatoes, peeled, chopped
  • 20g butter, chopped
  • 1 (about 350g) whole smoked trout, skin and bones removed, flesh flaked
  • 1 egg yolk
  • 1 small lemon, rind finely grated, cut into wedges
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 90g (1 cup) packaged dry breadcrumbs
  • 50g (1 cup) panko breadcrumbs
  • 310ml (1 1/4 cups) olive oil
  • 5 cornichons, chopped
  • 2 anchovies, chopped
  • 2 tsp drained baby capers
  • 1 small garlic clove, peeled, chopped
  • 125.00 ml fresh continental parsley, firmly packed
  • 62.50 ml fresh dill, plus extra, chopped, to serve
  • 36.40 gm extra virgin olive oil
  • 21.00 gm lemon juice
Instructions:
  • Place the potato in a saucepan and cover it with cold water. Season generously with salt. Bring to a boil, then lower the heat and simmer for 15-20 minutes until the potato is tender. Drain the water and return the potato to the pan.
  • In a skillet, heat over medium flame for 30 seconds to reduce moisture. Remove from heat, stir in butter, and mash until creamy. Transfer to a heatproof bowl and chill in the freezer for 10 minutes.
  • Combine trout, egg yolk, and lemon zest with the potato mixture, ensuring it is well seasoned. Gently mix until just combined, then shape 2 tablespoons of the mixture into 7cm-long croquettes.
  • Prepare three bowls with flour, egg, and breadcrumbs. Coat the crocchetta in flour, then dip in egg, and finally coat with breadcrumbs. Place on a lined tray and refrigerate for 10 minutes to firm up.
  • Make a vibrant salsa verde by blending cornichon, anchovy, capers, garlic, parsley, and dill until finely chopped. Season with your favorite spices. While the blender is on, pour in the oil and lemon juice slowly until everything is well mixed.
  • In a frying pan over medium heat, heat the oil. Cook the crocchetta in 2 batches, turning, for 2-3 minutes until golden. Transfer to a tray lined with paper towel and sprinkle with sea salt. Serve with salsa verde and lemon wedges, then sprinkle with extra dill.

Similar Recipes