COD CROQUETTES AND RED BELL PEPPER GRAVY WITH SPINACH MASHERS
Steps:
- Bring 1/2 inch water to a simmer in a large nonstick skillet. Zest the lemon and reserve. Cut the lemon and season the fish with lemon juice and salt, then add the fish to the simmering water. Cover the pan and cook the fish for 8 minutes.
- Remove the fish and flake it into a bowl. Discard the poaching water and wipe out the pan, returning it to the heat over a medium flame to heat up the 1/4 cup vegetable oil. Add the reserved lemon zest, celery, onions, Old Bay, thyme, parsley, salt, and pepper to the fish. Add the egg yolk and 1 cup of the bread crumbs. Form 8 fish patties and coat in the remaining bread crumbs to set the patties.
- Cook the patties for 4 to 5 minutes on each side until golden and reserve under a foil tent as with the meat croquettes. Return the skillet to the heat again and melt 2 tablespoons of the butter, then add the red bell peppers and shallots and cook for 2 to 3 minutes. Stir in the flour and cook for a minute more. Whisk in the stock to make a red pepper gravy. Season the gravy with a little salt and pepper.
- Continue with the potatoes and serve as in the master recipe, #74.
COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
- Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
- Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
- Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
- Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
- Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
- To serve, pile spinach mashers on plates and top with patties and gravy.
COD CROQUETTES
Make and share this Cod Croquettes recipe from Food.com.
Provided by Phil Franco
Categories < 30 Mins
Time 25m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/2-inch water to a simmer in a large nonstick skillet.
- Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water.
- Cover pan and cook fish 8 minutes.
- Remove and flake fish into a bowl.
- Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
- Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
- Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven.
SPINACH AND ROASTED RED PEPPER TOFU CROQUETTES
When it comes to creating family-friendly vegetarian recipes it's not always easy. Most vegetarian families I talk to say that most of the foods they're offered are loaded with pasta, bread or cheese instead of what they really want and need -- vegetables and nutritious proteins. These croquettes are packed with both of those things plus tons and tons of flavor. The silken tofu (you want to always buy organic) gives them a soft fluffy texture on the inside with a golden crust on the outside. We love dipping them into ketchup, but barbecue sauce or mustard makes a fantastic accompaniment too. Don't settle for ho-hum vegetarian cuisine when you can make something that will get everyone super excited!
Provided by Catherine McCord
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat and cook the onions and garlic, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl. Wipe out the skillet.
- Add the bell peppers, spinach, tofu, parsley, mozzarella, 1/2 cup of the flour and 1 teaspoon of the salt. Stir to combine well. Shape the mixture into patties, each about the size of a small burger patty.
- In a shallow bowl, whisk together the breadcrumbs, the remaining 1/2 cup flour and the remaining 1 teaspoon salt. Dredge each side of the tofu croquettes in the breadcrumb mixture.
- Heat 1 to 2 tablespoons of the oil in the same skillet over medium-high heat. Working in batches if necessary, add the croquettes in a single layer and cook until golden brown, about 3 minutes on each side. Serve with marinara sauce for dipping.
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