Fish Easy Entrees

Middle Eastern fish croquettes with minted labneh

Name: Middle Eastern fish croquettes with labneh recipe
Yield: 12
Ingredients: 50.00 ml lemon-infused extra virgin olive oil; 2 eschalots, finely chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp ground cinnamon; 1kg piece blue-eye trevalla, skin off, pin-boned, finely chopped; 1 egg, plus 1 egg yolk, lightly beaten; 40g finely ground fresh breadcrumbs; 2 large vine-ripened tomatoes, seeded, finely chopped; 20.00 ml finely chopped coriander; 20.00 ml dill; 20.00 ml flat-leaf parsley; 50.00 ml extra virgin olive oil; 140g salted butter; Pistachio slivers, to serve; Mixed marinated olives, to serve; 400g labneh, drained (see notes); 30.00 ml lemon juice, or to taste; 50.00 ml finely chopped mint leaves, plus extra, to serve

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Middle Eastern fish croquettes with minted labneh

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by Dominic Smith

Aug 29, 2024

"A sophisticated twist on the traditional croquette, combining the rich flavours of blue-eye trevalla with the delicate crunch of pistachios and the creamy tang of labneh." – Dominic Smith

2 1/2 tbs lemon-infused extra virgin olive oil
2 eschalots, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cinnamon
1kg piece blue-eye trevalla, skin off, pin-boned, finely chopped
1 egg, plus 1 egg yolk, lightly beaten
40g finely ground fresh breadcrumbs
2 large vine-ripened tomatoes, seeded, finely chopped
1 tbs finely chopped coriander
1 tbs dill
1 tbs flat-leaf parsley
2 1/2 tbs extra virgin olive oil
140g salted butter
Pistachio slivers, to serve
Mixed marinated olives, to serve

Minted whipped labneh

400g labneh, drained (see notes)
1 1/2 tbs lemon juice, or to taste
2 1/2 tbs finely chopped mint leaves, plus extra, to serve

Method

1.

Heat a medium frypan over low heat and add the lemon oil. Add the eschalot, garlic and spices and cook, stirring occasionally, for 5-6 minutes, until eschalots are soft and spices are fragrant. Set aside to cool.
2.

Line a baking tray with baking paper. Place half the fish in a food processor with the egg and yolk (see notes). Pulse until smooth and combined. Transfer to a large bowl with remaining finely chopped fish, the eschalot mixture, breadcrumbs, tomatoes and herbs. Season to taste and, using clean hands, mix well to combine. Divide mixture into 12 portions and roll each portion into a ball. Place on prepared tray and refrigerate for 30 minutes to set.
3.

Meanwhile, to make whipped labneh, place all ingredients in a medium bowl and whisk to combine. Season to taste and refrigerate until ready to use.
4.

Heat extra virgin olive oil in a large frypan over high heat. Add balls and cook, turning occasionally, for 2-3 minutes, until lightly golden. Add the butter, and when it begins to foam, cook for a further 3-4 minutes, turning frequently, until croquettes are cooked and golden. Drain on paper towel and rest for 5 minutes.
5.

To serve, spoon labneh onto a large platter and top with croquettes. Scatter with pistachio slivers and serve with mixed marinated olives.

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Recipe Notes

Leaving some larger pieces of fish rather than pulsing the entire mixture in a food processor gives the croquettes a better, lighter texture. Labneh is available from selected supermarkets and specialty grocers.

To make your own, start with plain natural yoghurt. Mix yoghurt with 1 tsp salt, then transfer to a fine mesh sieve lined with cheesecloth set over a large bowl. Place in the fridge and leave to strain for several hours, or overnight, to remove excess whey, which will leave you with a thicker, cheese-like substance. At this point, you can mix through flavours such as herbs, spices, garlic or olive oil. Once strained to your desired consistency and flavour, the labneh is ready to enjoy.