Polenta Croquettes

The preparation will take a bit more time, but your effort will be rewarded with an excellent flavor that you may not yet be familiar with at home.

Details

  • Preparation Time: 124 minutes
  • Cooking Time: 28 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 350 g Fish, pollen, fresh

  • 3 twigs Parsley, fresh

  • 1 pod Garlic, fresh

  • 4 spoon Carp, soaked

  • 300 ml Milk, partially skimmed

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 50 g Butter, unsalted

  • 3 spoons Flour, Wheat, bread flour

  • 1 teaspoon Spices, paprika

  • 1 teaspoon Juice, lemon

  • 1 piece Egg, fresh

  • 100 g Breadcrumbs, dried

  • pieces Wheat germ oil

Steps

  1. Thoroughly wash the parsley, shake it dry, and finely chop it. Peel the garlic clove and press it through a garlic press. Drain the capers thoroughly and finely chop them. Rinse the fish fillets and dry them with paper towels.

  2. Place a deep pan on the stove and add the fish fillets. Pour in the milk, season with salt and pepper to taste, and wait for the liquid to boil. Then reduce the heat, cover the pan, and let it simmer gently for 10 minutes. Remove the fish fillets from the pan, pour the milk into a jug, and set it aside for later. Shred the fish fillets with a fork into smaller pieces and remove any bones.

  3. Place a saucepan on the stove and melt the butter in it. Stir in the flour and let it brown while stirring. Remove the saucepan from the heat and gradually add the reserved milk while continuously stirring. Return the saucepan to the stove and stir until the sauce thickens. Remove the saucepan from the heat, add the fish and capers, and mix everything into a smooth mixture.

  4. Season the mixture with paprika, lemon juice, and parsley, and add the pressed garlic. Transfer all the ingredients to a larger bowl and mix well. Cover the bowl with aluminum foil and refrigerate for 2-3 hours.

  5. Prepare a deep and a shallow plate. Crack an egg into the first one and beat it well, and place breadcrumbs in the second one. Divide the chilled fish mixture into 12 equal parts and shape them into approximately 7 cm long croquettes. Dip the prepared croquettes first into the beaten egg, then coat them in breadcrumbs. Let the prepared croquettes rest in a cool place (e.g., the refrigerator) for another half hour.

  6. Place a frying pan for deep frying on the stove and heat it well, then heat the oil in it, making sure it doesn’t start to smoke. Fry the croquettes in the hot oil for about 3 minutes until they turn golden brown and become crispy. Remove the fried croquettes with a slotted spoon and place them on paper towels to absorb excess oil.

  7. Serve the prepared croquettes on plates and offer them with a chosen side or sauce.

Nutrition Information (Per 100g)

  • Calories: 146.78 kcal
  • Fat: 7.84 g
    • Saturated Fat: 4.9 g
  • Carbohydrates: 5.49 g
    • Sugars: 0 g
  • Protein: 10.97 g
  • Fiber: 0.39 g