Zander with Potato Croquettes


Zander with Potato Croquettes

Ready in: 1 hour 30 minutes
Yield: 4 servings

For the Potato Croquettes:

1.76 lb (800 g) potatoes
2 eggs
1 tablespoon butter
1 1/2 oz (45 g) cornstarch
salt
freshly ground pepper
1 pinch of ground nutmeg
2 tablespoons all-purpose flour
5.3 oz (150 g) white bread crumbs
sunflower oil for frying

1. Thoroughly wash the potatoes. Place them in a large pot of lightly salted, cold water. Bring to a boil and cook until tender, about 20 to 25 minutes. Drain and rinse with cold water. Allow the potatoes to cool slightly. Peel them with a paring knife and mash with a potato masher. Transfer to a large bowl and allow to cool completely.

2. Separate the egg whites from the egg yolks. Finely grate the nutmeg. (We only need a pinch, you don’t have to grate the whole nutmeg). Add the egg yolks, butter, salt, pepper and nutmeg to the mashed potatoes. Sift the cornstarch into the potato mixture and stir to blend evenly. Transfer the potato mixture to a piping bag fitted with a large, round tip. Pipe the potato mixture onto the working surface. Using a sharp knife, divide them into 1,6 inches (4 cm) pieces.

3. Coat the croquettes in flour and shake of the excess. Use your hands to roll them on the work surface and shape into more evenly formed croquettes. Whisk the egg whites until foamy and season lightly with salt. Dip the croquettes into the egg white mixture, turning to coat them evenly. Put the bread crumbs onto a large plate. Roll the croquettes in the crumbs, patting lightly with your fingers to help them to stick. (Approximately 3 1/2 oz (100 g) of breadcrums will be left over. You can use them to coat meat or fish, it should be used on the same day though!)

4. Heat the sunflower oil in a deep, large pot. (Be very careful, when cooking with hot oil! Water should not get in contact with hot oil.) When hot, carefully add the croquettes, in 2-3 batches. (Don’t cook all of the croquettes one batch.) Fry for about 30 seconds or until golden brown. The croquettes pop easily, don’t fry them for too long. Using a large slotted spoon, transfer the croquettes into a large plate covered with kitchen paper.

Per serving :

Energy: 425 kcal / 1781 kJ
Fat: 18,4 g
Carbohydrates: 53,2 g
of which sugars: 2 g
Protein: 8,9 g
Fibre: 4,8 g

For the Zander fillet:

16 oz (450 g) zander (pike-perch fillets)
2 tablespoons butter
1 tablespoon sunflower oil
salt
freshly ground pepper
3 tablespoons all-purpose flour

1. Rinse the zander fillets with cold water. Pat them dry with kitchen paper. Sprinkle with salt and pepper from both sides.

2. Coat the zander fillets in flour from all sides, shaking off any excess.

3. Heat the butter and sunflower oil in a large non-stick frying pan over low heat. Put the zander fillets into the pan in one layer. Increase the heat to a medium and cook until golden brown, about 2-3 minutes on each side.

4. Serve hot with the croquettes. Sprinkle with chopped dill to taste. Garnish with lemon halves on the side.

 

Per serving:

Energy: 210 kcal / 881 kJ
Fat: 11,3 g
Carbohydrates: 5,1 g
of which sugars: 0,1 g
Protein: 22,2 g
Fibre: 0,2 g

One serving Zander + Potato Croquettes:

Energy: 635 kcal / 2662 kJ
Fat: 29,7 g
Carbohydrates: 58,3 g
of which sugars: 2,1 g
Protein: 31,1 g
Fibre: 5 g

Optional Garnishes:

lemon halves
chopped dill
tomato ketchup


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