Recipes — West Pacific Seafoods

The Croquettes

- Step One

- Step Two

2 Large, white potatoes
1/2C Broccoli trimmings, grated (you will accumulate this when you cut your fleurettes)
Salted & poached Halibut (from step one)
Poaching milk (from step one)
Juice of one lemon
1/2C Corn starch

Start this step on the previous day - collect equal sized halibut pieces into an adequately sized contained container and add the salt, the sugar, and one of the lemon peelings. Thoroughly combine without breaking apart the halibut too much. Cover the container and refrigerate overnight.
The next day the halibut pieces should be firm, but not solid. Under a cold running tap, gently rinse the halibut pieces to remove the excess salt, sugar, and the first lemons peelings. Drain the excess liquid and transfer cured halibut to a small-medium sized pot. Cover with the whole milk, add the peelings of the second lemon.
Place pot on the stove on a medium/low heat and gently poach until the fish becomes flaky but not overcooked, there should be a slight chew to the final product.
Once the cooked has completed, remove the pot from heat and let cool until its contents has cooled to room temperature. Strain, but reserve the poaching milk for step two. Discard the lemon.
Using your hands or two forks, flake apart the halibut pieces and set aside.

Pre-heat oven to 375F. Wrap the potatoes in aluminum foil and roast until very tender. Let cool.
Split the cooled potatoes down the middle lengthwise and scoop the interior into a bowl. Either using a potato ricer or a potato masher, process potato.
To the mashed potato, add the salted & poached halibut, the grated broccoli, and the lemon juice. Incorporate a small amount of the poaching milk until you reach a consistency that you can roll into a small cookie dough sized ball (the amount of milk you will require may vary).
Once mixture has been rolled out - freeze until firm. When ready to serve, remove from freezer and immediately roll in corn starch, dust off excess starch and gently shallow fry in grapeseed oil until golden brown all around.

Combine sugar, vinegar, and water into a small pot - place on the stove on a medium heat. This needs to reduce by almost half before adding the apple.
Peel the apples, and using a sharp knife - carefully cut the apples into 1cm x 1cm cubes.
When the syrup has reduced by half, lower the heat to low and add the apple cubes. Poach until nearly tender throughout, then pull the pot off the heat and let cool to room temperature.
Refrigerate until ready to serve.

Bring a medium pot of lightly salted water up to a boil.
Add the broccoli, and peas into the water and boil until the vegetables are very tender.
Transfer to a blender, add the wasabi, and blend until smooth. Use some of the cooking water if needed.
Cool and reserve until ready to serve.

Using a sharp knife - carefully trim equal sized pieces of broccoli off of the head.
Bring a medium sized pot of lightly salted water up to a boil.
When ready to serve; add the broccoli to the water and cook until tender. When cooked, remove strain and lightly season with salt.

Using spare broccoli that will end up being pureed or grated. Take a sharp knife and carefully shave off the top of the broccoli head to just be left with the darker green tips.
Collect a pile of this and run your knife through until the sizing is consistent.
Melt the butter in a small pot over medium-low heat; once fully melted add the finely chopped broccoli.
Stir occasionally and cook until the butter has reached a deep brown, but not burnt.
Strain the mixture through a coffee filter or cheesecloth to just be left with the broccoli crumbles.
Lay the crumbles over paper towel to catch the residual butter, season with salt to taste. Set aside until ready to serve.

Let portion sit at room temperature to “temper” the fish. This will ensure that it cooks evenly throughout.
Lightly season portion with salt and place onto a parchment lined baking pan with raised rim sides suitable for the size of the fish.
Roast the fish in an oven preheated to 350F for approximately 10-12 minutes depending on thickness. The fish should be firm but with a spring to the touch.
With 3 minutes left on the roasting timer, add the butter, lemon peels, and thyme to the pan and continue to roast.
When fully cooked, remove from oven and using a spoon - baste the fish with the pan butter. Serve.

Let portion sit at room temperature to “temper” the fish. This will ensure that it cooks evenly throughout.
Place a non-stick pan onto the stove on a medium heat. Add 1tbsp of grapeseed oil.
Lightly season portion with salt and immediately place into the preheated pan. It should start to sizzle the moment you place it in the pan.
Maintain a consistent heat that isn’t too hot but is keeping a sizzle for the entirety of the cooking duration.
Sear the fish until the side facing the pan is golden brown. Add butter, lemon peels, and thyme.
Once the butter has melted and is starting to bubble, use a spoon to baste the fish to cook it through. You are looking for a firm portion with some spring to the touch. Serve.