COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 24 Coley Coalfish

COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 24 - Coley / Coalfish / Saithe • BIN: Pollachius virens FR: Lieu noir / colin noir GER: Köhler / Seelachs IT: Merluzzo carbonaro o nero ESP: Carbonero / Fogonero CRO-SRB: nema 😢 • Fish: Fin + Bone Fulham Special props: Daniel Boulud • Recetas con pescado: croquetas de bacalao 🔥 Spanish food at its finest, delicious croquettes made with coalfish. Special thanks to Chef Nicole of London’s no 1 croquettes restaurant Bar Kroketa in Soho 🙏 oh.. I may also have nicked the aioli recipe from Chef Daniel Boulud of Restaurant Daniel in New York 😅 • Ingredients (for 2): Croquettes / croquetas: 200g fish fillet 100g butter 110g flour 770ml milk 10g katsuobushi Bay leaves 10 white peppercorns 2 chopped leeks Chopped chives Flour for dusting 2 eggs 150g panko Aioli: 2 egg yolks 1 tbsp mustard 1 tbsp vinegar 150ml rapeseed oil 75ml olive oil 4 garlic cloves Pinch of Espelette pepper Splash of lemon juice • Recipe: 1. Fillet the fish as shown in this reel, or alternatively get some lovely fillets from your fishmonger. 2. Béchamel: add milk, bay leaves and peppercorns to a pot and bring to a simmer. Add katsuobushi and fish fillet and poach for 6 minutes. Reserve the fish and sieve off the milk. Melt butter, sweat down the leeks, add flour and cook for a few minutes. Pour in milk bit by bit and cook until the béchamel thickens. Add poached fish and chives. Keep in the fridge for a minimum of 2 hours. 3. Form croquettes and bread with flour, eggs and panko. Deep fry at 180C for 3 minutes or until golden brown. 4. Aioli: combine yolks, mustard and vinegar in a bowl and mix. Slowly pour in the oils, then finish by adding the pureed blanched garlic, Espelette pepper and lemon juice. Serve as dip with the kroketas and enjoy! 🥳 • #croquetas #croquette #easyrecipe #delicious #fish