Ingredients
Fish
200 g cod
Fish Broth
1-litre milk
2 garlic cloves
4 g thyme
4 bay leaves
Croquette
2 tbsp. olive oil
60 g cheddar cheese
4 g fresh parsley
Lemon zest
4 g chives
Tomato Concasse
4 peeled tomatoes
100 g tomato purée
50 g finely chopped onions
2 tbsp. olive oil
2 bay leaves
8 g finely chopped basil leaves
100 ml white wine
2 garlic cloves
Salt and pepper to taste
Batter
150 g flour
200 g egg whites
200 g Japanese bread crumbs
Other Ingredients
1 litre of oil for frying
Arugula
Preparation
Tomato Concasse
Peel tomatoes, remove seeds and chop.
Simmer onion and garlic in a pan.
Add tomatoes, bay leaves, white wine, tomato purée, salt and pepper.
Add basil, stir and remove from heat.
Boil Fish in Broth
Boil fish in broth for 10 min.
Drain and put in a bowl.
Prepare Croquette
Mix fish with olive oil, salt and pepper.
Add cheddar, lemon zest, chives and parsley and stir.
Form 4 balls and freeze for 2 hours.
Roll balls in flour, egg whites and bread crumbs.
Deep fry in oil at 180°C for 5 min.
