Coley / Coalfish / Saithe

BIN: Pollachius virens
FR: Lieu noir / colin noir
GER: Köhler / Seelachs
IT: Merluzzo carbonaro o nero
ESP: Carbonero / Fogonero
CRO-SRB: Crna kolja ili c. bakalar
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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
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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! 🥳