January 31, 2020

How To Prepare Smoked Cod Croquettes With Sauce Gribiche?

By Aussie Meat
Smoked Cod Croquettes With Sauce Gribiche | US Black Cod Steak | Meat Delivery | Seafood Delivery

Ocean Catch US Black Cod Steak Skin-On

Ocean Catch US Black Cod Steak Skin-On | Buy 9 Get 1 Free

Preparation Time: 45 mins Cooking Time: 15 mins Serving: 4


  • Finely chopped chives, to garnish

Cod Croquettes:

  • 40g butter
  • 1 tbs olive oil
  • 100g brown onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 100g carrots, finely chopped
  • 100g celery, finely chopped
  • 70g plain flour
  • 150ml fish stock
  • 50ml dry white wine
  • 400g smoked cod, smoked extra, skinned & diced
  • Finely grated zest of 1 lemon
  • 1 long red chilli, finely chopped
  • ½ cup finely chopped flat-leaf parsley
  • Plain flour, for dusting
  • 200g panko crumbs
  • 4 eggs, lightly beaten

Sauce Gribiche:

  • 4 hardboiled eggs
  • 1 tbs Dijon mustard
  • Finely grated zest and juice of 1 lemon
  • 12 Cornichons, finely chopped
  • 1 small clove garlic, crushed
  • 1 tbs baby capers
  • 1 tbsp each finely chopped parsley, chives, chervil, tarragon
  • 100ml vegetable oil
  • 50ml olive oil


  1. To make croquettes, heat butter and oil in a large frying pan over medium heat.

  2. Add onions, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are very soft, but not coloured.

  3. Add flour and cook, stirring, for 2 minutes. Gradually stir in combined wine and stock. Cook, stirring, over low heat for 5 minutes. Stir in cod, zest, juice, chilli and parsley. Season. Transfer mixture to a large shallow bowl and refrigerate, covered, until cool.

  4. Roll 2 tablespoons of mixture into a croquette shape. Repeat with remaining mixture. Dust each croquette in seasoned flour, then dip in egg and panko crumbs.

  5. Preheat oven to 180C.

  6. Shallow fry in batches, until golden and crisp. Drain on absorbent paper. Season. Place on an oven tray and bake for 5 minutes or until hot all the way through.

  7. To make sauce gribiche, process all ingredients, except oils, to form a coarse puree. With motor operating, drizzle in combined oils in a thin steady stream, until sauce is smooth and combined. Season.

Posted by Aussie Meat and for this fabulous recipe, we thank My Kitchen Rules for the recipe link is https://mkr.7plus.com.au/veronica-pipers-smoked-cod-croquettes-with-sauce-gribiche

Aussie Meat
Aussie Meat


Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.