Using up trim and scraps has always been an important part of working in a kitchen– nothing (or as little as possible)– should go to waste.  Now that I am managing a kitchen of my own(!), I can really help implement this idea.

Croquettes are amazing- potato and roasted fish, mixed together to form an airy filling, then breaded and fried and served with remoulade, a kind–of tartar sauce.  These croquettes are filled with ramps, to celebrate the season, and the sauce uses them as well. Once the season is over, however, you can use scallions in place of ramps for the potato mixture, and make the remoulade without the puree.

Croquette Mixture

Makes enough for approx. 20 croquettes 

1 lb Halibut, trim or otherwise, roasted until cooked through

3 each Russet potatoes, peeled

5 each ramp tops, chiffonade (sliced thinly)

1  egg, beaten

1 T minced garlic

Salt, pepper, lemon zest to taste

to Bread: AP Flour, eggs beaten, and breadcrumbs.

 

Start by Roasting the halibut, in the oven, at about 350, for 20 minutes, or until cooked through.

Peel and boil potatoes until tender and cool slightly.

Add all ingredients to a stand mixer fitted with the paddle attachment. beat for about 10 minutes on the medium setting, until potatoes are whipped and everything is well incorporated.

Take mixture and form into wide cylinders or balls and place in freezer to harden, 1 hour.

Once cooled, bread croquettes in ap flour, then eggs, then breadcrumbs. Fry at 350 for about 5 minutes, or until cooked all the way through and the outside is golden.  If needed, you can place in oven to finish cooking if the breading colors quickly.

 

Remoulade Sauce

makes 1 quart 

2C Mayonaise, either homemade or store–bought

2C Green puree – could be ramp, green garlic, or anything.  This is also optional

1 C pickles – cornichons are traditional, but I used pickled ramps in this recipe as well.

2 T prepared horseradish

2 each jalapeño, minced

1 T garlic, minced

2 T dijon mustard

Salt, pepper lemon juice to taste.

 

Mix all ingredients and season! Should hold for up to one week in the fridge.

Now dip those croquettes in the sauce, have a beer, and enjoy the beautiful summer weather!

-L