Fish croquettes with crab sticks and aioli sauce
Fish croquettes of pike-perch and crab sticks with rich ginger aioli sauce
Ingredients
| pikeperch fillet (chilled) 300 g |
| crab sticks 100 g |
| lemon zest 1/2 tsp. |
| green onion 15 g |
| parsley 10 g |
| salt, white pepper to taste |
| eggs 2 pcs |
| wheat flour 100 g |
| breadcrumbs 100 g |
| vegetable oil (for frying) 1 liter |
| AIOLI SAUCE: |
| egg yolk 2 pcs |
| olive oil 30 ml |
| chicken broth 120 ml |
| xanthan 1/4 tsp. |
| mustard (non-spicy) 10 g |
| soy sauce 25 ml |
| pickled ginger 25 g |
| sugar to taste |
| garlic 1 clove |
| green onion 10 g |
| lemon juice and salt to taste |
Instructions
Step 1
Prepare the sauce. Combine the yolks, mustard, bouillon, xanthan gum in the blender bowl and blend until smooth. Pour in the olive oil and blend again. Add the chopped garlic, onion and ginger, pour in the soy sauce, lemon juice, sugar, salt and blend until smooth.
Step 2
Prepare the croquettes. Grind the pike-perch fillets twice, using the finest grating. Add crumbled crab sticks, finely chopped onion and parsley, white pepper, lemon zest and salt. Stir to combine.
Step 3
Form small balls, coat in flour, then in egg and then in breadcrumbs, and deep-fry over medium-high heat for 10 minutes.
Step 4
Serve the croquettes with the aioli sauce.
You can use a fillet of any other white fish, but in case the fish was frozen, it will need to be mixed with 100 g of cooked and pounded in a blender round-grain rice
