Fiddlehead Fishcakes
Fiddlehead Fishcakes with dill, baconaise and celery, avocado salad.
Ingredients: 130 grams fiddleheads
312 grams ling cod
15 grams horseradish
2 lemons
210 grams riced baked potato
4 eggs
2 cups of flour
4 cups of panko
½ of an avocado
1 stalk celery
1 shallots
½ bunch of chives
Extra virgin olive oil
1 bunch of dill
Salt and pepper
1 lt of spring water
1 large egg yolk
1 tsp Dijon mustard
200 ml bacon fat
6 strips of bacon.
Method: For fishcakes:
· In pot of boiling water, poach 80 grams of fiddleheads until just tender. Approx .2 minutes. Refresh in ice bath.· In food processor combine poached fiddleheads, cod, 10 grams of grated fresh horseradish, zest of 2 lemons, and the riced potato. Blend until it reaches uniform paste. Season to taste.
· Form paste into 1.5 oz balls with your hands. And place on a baking tray.
· In three mixing bowls, have one for each, place eggs, flour and panko.
· Dredge balls in flour, then bread with egg wash and finally panko. Line on baking sheet.
· Have a deep fryer set at 350 degrees F.
· Fry fish balls until golden brown and cooked throughout. Lightly season.
For Dill Gel:
· Bring 1 lt of spring water to a simmer whisk in 8 grams of agar agar. Until fully dissolved. Set aside in heat proof container and place in fridge. Let set.
· Bring another pot of water to boil and blanch 40 grams of fiddle head and 1 bunch of dill. Refresh in ice bath.
· Break down with a knife the dill and fiddle heads and place into a high speed blender.
· Break apart agar and blend into dill puree. Adding water to reach desired consistency.
· Season to taste
For Baconaise:
· Cook of bacon until crispy and fat is rendered. Reserve the fat. And dice bacon into bits.· In mixing bowl whisk your egg and mustard.
· Slowly start to incorporate your fat and oil alternately.
· Whisk the entire time until a mayo consistency is reached. If too runny add more oil.
· Season to taste.
· Fold in bacon bits
For Salad:
· Fine dice celery stalk· Finely chop chive
· Brunoise shallot
· Cut avocado into medium dice chunks
· Mix in bowl with extra virgin olive oil and a squeeze of lemon
· Season with salt and pepper
· Finish with chive
For Garnish:
· Sautee remaining fiddleheads with olive oil