Bruno Albouze Rockfish Cromesquis
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Rockfish Cromesquis, Herbed Mayo

Yields24 ServingsPrep Time50 minsCook Time15 minsTotal Time1 hr 5 minsRating

Ingredients

Pate a Choux & Fish Mixture
 130 g Water
 30 g Butter
 1 g Salt
 65 g Flour
 50 g Whole egg
 150 g Russet potato, cooked, peeled and passed through a food mill
 300 g Poached fish
 30 g Fresh herbs: parsley or chervil, cilantro and dill, chopped
Herbed Mayonnaise
 160 g Vegetable oil such as grape seed
 30 g Parsley, dill and cilantro
 20 g Egg yolk, room temp
 10 g Dijon mustard
 10 g Red wine vinegar

Directions

Fish Court Bouillon
1

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 (Do not over cook nor stir).
Transfer fish fillet onto a plate to cool. Shred fish making sure there is none pin bones left behind; set aside.

Pate a Choux & Fish Mixture
2

Yields 16 to 24 balls /1.4oz/40g to 0.9oz/25g.

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 icecream scoop, make balls into desired size and chill.

Herbed Mayonnaise
3

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
4

Deep fry cromesquis in a 375ºF/190ºC oil in 2 batches. Tranfer onto a plate lined with paper towel.
Let cool down a bit and top with some herbed mayo right before serving or serve mayo in a separate dipping bowl. Bon appétit!

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