Cook Along with Chef Deniz: Halibut & New Potato Croquettes with Saffron Mayonnaise

Halibut & New Potato Croquettes with Saffron Mayonnaise

By Chef Deniz Tarakcioglu

Ingredients:

• 1lb fresh halibut filets
• 500mL peeled and diced potatoes
• 50mL grated parmesan
• 100mL butter
• 20mL homogenized milk
• 50mL Italian parsley, chopped
• Fresh nutmeg
• 0.5g of Spanish or Persian saffron
• 150mL mayonnaise
• 100mL flour
• 3 eggs, whipped
• 300mL panko bread crumbs
• Lemon wedges

Instructions:

• Finely dice the halibut filets and sprinkle lightly with salt. In a medium sized pot, cook the potatoes until tender and mash with a potato masher. Add hot milk, melted butter, grated nutmeg, parmesan and season with salt. Cool slightly and fold in the halibut. Chill in the fridge for 30 minutes or until it is slightly cooler than room temperature. Scoop with a small sized cookie scoop to a tray and place in a freezer for 1 hour. In a small pot, bring 50mL of water to a boil, add saffron leaves and cook until 20mL of water is left. Cool and mix with mayo. Toss the croquettes in the flour and coat them, dip them in the egg wash and finally roll in the panko bread crumbs, making sure they are completely coated. Fry at 350F in 3” deep of vegetable oil until golden brown and hot throughout. Serve with lemon wedges and saffron mayo.