Cordon Croquettes Rachael Ray Recipes

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COD CROQUETTES, SWEET RED PEPPER GRAVY, AND MASHED POTATOES WITH SPINACH



Cod Croquettes, Sweet Red Pepper Gravy, and Mashed Potatoes with Spinach image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21

3 large starchy potatoes, peeled and cut cubed
Salt
1 lemon
1 1/4 pounds fresh cod fish
1/4 cup vegetable oil, eyeball it
2 teaspoons seafood seasoning blend, (recommended: Old Bay) 2/3 palm full
2 ribs celery and their greens, finely chopped
1 small yellow skinned onion, peeled and finely chopped
2 to 3 tablespoons chopped fresh thyme leaves, a few sprigs
3 to 4 tablespoons chopped fresh flat-leaf parsley, a handful
Black pepper
1 egg
2 cups plain bread crumbs
4 tablespoons butter
1/2 red bell pepper, finely chopped
1 shallot, finely chopped
2 tablespoons all-purpose flour
2 cups chicken stock
1 clove garlic, finely chopped
1/4 cup cream or half-and-half
1 pound triple washed spinach leaves, stemmed and chopped

Steps:

  • Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water up to a boil. Salt water and cook potatoes until tender, 15 minutes.
  • Bring 1/2-inch water to a simmer in a large nonstick skillet. Zest a lemon and reserve. Cut lemon and season the fish the some lemon juice and salt and add to the simmering water. Cover pan and cook fish 8 minutes.
  • Remove and flake fish into a bowl. Discard water and wipe out pan, returning it to heat over medium flame and add 1/4 cup vegetable oil. To the fish, add reserved lemon zest, seafood seasoning, celery, onion, thyme, parsley, salt, and pepper to fish. Add egg and 1 cup of the bread crumbs. Form 8 fish patties and toss in remaining bread crumbs to set the patties.
  • Add 1/4 cup vegetable oil to the cleaned out pan and heat over medium flame.
  • Cook patties in the oil for 4 to 5 minutes on each side until golden and reserve under foil or in warm oven. Return skillet to heat again over medium flame and melt in 2 tablespoons of butter then add the red bell peppers and shallots and cook 2 to 3 minutes. Add in flour and cook a minute more. Whisk in broth, thicken, and season with salt and pepper to make savory red pepper gravy.
  • Drain cooked potatoes and return to hot pot. Add in remaining butter, garlic and 1/4 cup cream or half & half. Mash and season the potatoes with salt and pepper. Fold in spinach leaves until they all wilt into potatoes.
  • To serve, pile spinach mashers on plates and top with patties and gravy.

CORDON CROQUETTES - RACHAEL RAY



Cordon Croquettes - Rachael Ray image

Another Rachel Ray recipe - this uses ground turkey which I use in a lot of recipes! Serve this with whole berry cranberry sauce or chutney.

Provided by MA HIKER

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground turkey breast
1 celery rib, with leafy top finely chopped
1 large shallot, finely chopped
1/2 teaspoon ground thyme
1/2 teaspoon paprika
3 slices white bread, finely ground
1/2 cup milk
1 large egg
1/2 cup parmigiano-reggiano cheese
1/2 cup flat leaf parsley, finely chopped
salt & freshly ground black pepper
4 slices honey-baked ham
1/4 lb swiss cheese, thinly sliced
1/2 cup dry breadcrumbs
1/2 cup olive oil

Steps:

  • In a medium bowl, combine the turkey, celery, thyme and paprika.
  • In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture.
  • Mix in the egg, parmigiano-reggiano and parsley and season with salt and pepper.
  • Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and swiss cheese, then the remaining meat mixture, forming the same square shape.
  • Seal the edges to enclose.
  • Cut into 4 square patties and coat each in the bread crumbs.
  • In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry turning once, until browned, about 10 minutes.
  • Drain on paper towels and sprinkle with salt.

Nutrition Facts : Calories 663.9, Fat 42.2, SaturatedFat 12.2, Cholesterol 160.8, Sodium 552.1, Carbohydrate 24.5, Fiber 1.6, Sugar 2.4, Protein 45.6

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