Big Island Salt Cod Croquettes with Red Chimichurri
Chef MavroHonolulu - HI
JBF Award winner George Mavrothalassitis served these delicious croquettes along with abalone ceviche at the Beard Foundation’s tribute dinner to our Director Emeritus of House Programming Mildred Amico, but we think they’re delicious served with his Hawaiian-style chimichurri.
- 1 Hawaiian chile pepper, seeded
- 2 garlic cloves
- 1/2 cup roasted bell peppers, chopped
- 1/4 cup extra virgin olive oil
- 1 teaspoon minced shallots
- 1 teaspoon chopped marjoram
- 1 teaspoon chopped parsley
- 1 teaspoon chopped cilantro
- 1 teaspoon red wine vinegar
- Sea salt and freshly ground white pepper, to taste
- 1 fillet salt cod
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 whole garlic clove
- 1/2 cup cooked and mashed yukon gold potatoes
- 1 egg yolk
- 1 Hawaiian chile pepper, seeded and chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour, plus extra for dredging
- 1 tablespoon extra virgin olive oil
- 1 teaspoon baking powder
- 1 egg, lightly beaten
- Bread crumbs
- Vegetable or canola oil
Soak the salt cod in water in the refrigerator for 2 days or more.
To prepare the chimichurri, smash the Hawaiian chile pepper in a mortar and pestle. Add the garlic and smash until it forms a paste. Add the roasted red peppers, olive oil, shallots, marjoram, parsley, and cilantro. Continue to smash with the mortar and pestle into a thick paste. Season with vinegar, salt, and pepper.
To prepare the salt cod croquettes, remove the skin from the salt cod and place in a medium saucepan. Add milk, heavy cream, and garlic and simmer over medium heat until the salt cod is flaky, about 20 minutes. Transfer to a stand mixer fitted with a paddle attachment and mix on medium speed for about 5 minutes. Add the potatoes and continue mixing for 3 minutes, or until the potatoes are incorporated. Mix in the egg yolk, Hawaiian chile pepper, garlic, flour, extra virgin olive oil, and baking powder. Chill the mixture for 1 hour.
Heat oil in a large pot until it reaches 360°F. With two medium-sized spoons, shape the salt cod mixture into a ball shape. Chill for another hour. Dredge the salt cod mixture in the additional flour, then the egg, then bread crumbs. Fry the croquettes until golden brown, about 2 minutes, and drain on paper towels.
Serve the salt cod croquettes with the red chimichurri.