Rockfish Cromesquis, Herbed Mayo

These delectable appetizers are the perfect way to start any meal or impress your guests at a dinner party. Are you ready to elevate your appetizer game? Imagine biting into a golden and crispy parcel, only to be greeted by tender and flavorful fish inside. The combination of textures and flavors is simply divine. In this recipe, I've taken the classic technique of cromesquis and given it my own spin with a fish filling. Each bite bursts with the freshness of herbs and the richness of homemade mayonnaise. But what exactly is a cromesquis? It's a French term that refers to a small bite-sized delight, typically breaded and fried. In this case, I've used fish scraps as the star ingredient. One of the key elements of this recipe is the herbed mayonnaise that crowns each crispy cromesquis. The mayonnaise is a blend of fragrant herbs like parsley, dill, and chives, which adds a burst of freshness and elevates the dish to the next level. Creating these irresistible appetizers may seem daunting, but fear not. I'll guide you through each step, ensuring a successful outcome. From choosing the right type of fish to achieving the perfect golden crust, you'll learn all the tips and tricks to master this recipe. Whether you're a seasoned home cook or just beginning your culinary journey, my goal is to inspire and empower you to create exceptional dishes. With my clear and concise explanations, you'll be able to recreate this restaurant-quality appetizer in the comfort of your own kitchen. So, are you ready to embark on a gastronomic adventure?

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Crispy

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Fish Court Bouillon

Throw ingredients in a large saucepan. Bring to boil and cook for 30 min.Add fish fillet in court bouillon, turn the heat off – put the lid on and let poach for about 5 min (avoid stirring). Transfer fish fillet onto a plate to cool off. Shred fish with a fork making sure there is none pin bones left behind; set aside.

Pate a Choux & Fish Mixture

Bring water, butter and salt to a boil. Remove from the heat and mix in flour to combine – slide back on stove and cook pate a choux for a couple of minutes stirring swiftly. Transfer into a clean bowl, mix in the egg and add potato, fish, herbs and season with turmeric, salt and pepper to taste. Using a small ice cream scoop, make balls into desired size and chill.

Herbed Mayonnaise

Blend oil with herbs, sieve and set aside. Whisk egg yolk, mustard, vinegar and seasoning. Pour herbed oil into thin stream whisking constantly. Season with salt and pepper – for a firmer texture, use an immersion blender. Store mayo in the refrigerator for up to 2 days.

Frying Cromesquis

Deep fry cromesquis in a 375ºF/190ºC oil; make 2 batches. Drain onto paper towels. Top with some herbed mayo right before serving or serve mayo in a separate dipping bowl. Bon appétit!