9832dce 543128967 dscf4180 - Cédric Béchade's fish cakes recipe for children - le monde

Ingredients for 4 children

For the croquettes:

  • 4 ears of fresh corn

  • 1 shallot

  • 4 slices of smoked Banka trout

  • 2 whole eggs

  • 200 g of Grand Roux Basque corn flour

  • 2 g fine salt

For the sauce:

  • 1 egg yolk

  • 20 g Dijon mustard

  • 20 ml of wine vinegar

  • 175 ml of neutral oil (peanut, rapeseed)

  • 1 pinch of salt

  • 1 pinch of pepper

  • 30 g of popcorn

The preparation of the croquettes:

Peel the corn on the cob, cut the kernels, run them through an extractor or centrifuge to collect the juice. Peel the shallot, cut finely into cubes, sweat in a drizzle of rapeseed oil, add the corn juice and stir with a whisk. Season with fine salt.

When the corn cream is thick, mold into half-spheres, freeze. Glue two half-spheres, moving them against each other. Beat the eggs and pass the corn spheres in the corn flour, then again in the beaten eggs, and one last time in the corn flour. Keep in the freezer and fry in oil at 160 ° C at the last moment. Drain on a paper towel, salt, cut a piece of trout and prick with the croquette using a wooden pick.

Popcorn sauce – mayonnaise:

In a bowl, put the egg yolk, mustard, vinegar, salt and pepper then mix with a whisk. Slowly drizzle in the oil and whisk to emulsify. Garnish with popcorn and serve.