Firsts | Snacks | Appetizers
Citrus Poached Fish Croquettes w/ Fennel Salad

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

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Citrus Poached Fish Croquettes w/ Fennel Salad
Parve
Makes 8 large or 16 small croquettes

​This recipe looks complicated, but it isn’t. I broke down the steps to make it easy to follow. As always, read through the whole recipe to make sure you have all the ingredients and necessary equipment handy.
Anise (licorice) is one of those polarizing flavors – you either love it or you hate it. If you’re a lover, this recipe is for you! It’s meant to be served cold or room temperature, but you could serve it hot right out of the pan too.
Click here to print.

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Ingredients
6 lemons
5 large oranges
2 fennel bulbs with tops
1 star anise
1½ tsp ground anise seeds
¼ C pitted Kalamata olives, cut in half
1 C mayonnaise
1 TBSP extra virgin olive oil
1 TBSP vegetable oil
¼ C matzo meal
1 large egg
½ LB salmon + ½ LB firm white fish (skinless)
OR 1 LB salmon
 

1. Prepare the Ingredients & Set Aside
Prep the Citrus

• Zest 2 of the lemons & 1 of the oranges.
• Into 1 bowl or measuring cup, juice 5 of the lemons (including the ones you zested) & 2 oranges.
• Slice 1 lemon and 1 orange, leaving the skin on.
• For the last 2 oranges, remove the skin & slice.

Prep the Fennel

• Cut the tops off the fennel. Roughly chop 1 fennel top
• From the other fennel bulb, finely chop just the fronds, reserving a few whole for garnish.
• Dice ½ of 1 fennel bulb small.
• Slice the other 1½ bulbs very thin..

 Cut olives in half.

​2. Make Fish Patties

• In a small bowl, mix the egg, vegetable oil, 2 TBSP citrus juice, half of the chopped fennel fronds, matzo meal & S&P to taste.
• Roughly chop the fish by hand; then process in food processor, pulsing to finely chop, but not completely smooth. Remove fish to bow.
• Put diced ½ fennel bulb in processor, pulse to chop very small. Add to fish.
• Add egg & matzo meal mixture to fish; combine by hand. Set aside.

3. Make Poaching broth & Poach the Fish

• In a large pan, combine 1 C citrus juice, 1 C water, the sliced lemon & orange (with skin), the roughly chopped fennel top & the star anise. Bring to a boil; turn down to simmer.
• Using a quarter C measure, form the fish mixture into oval patties; gently place in poaching broth. Cover and simmer for 15 minutes.
• When finished; gently remove patties from pan and drain on paper towel or cookie rack.

 
4. Make Salad and Sauce

• In a small bowl, mix the mayo with 4 TBSP of the citrus juice, the ground anise, about 2 TBSP of the chopped fennel frond and S&P to taste.
• On a large platter, place the sliced skinless oranges & sliced fennel in alternating pattern around the platter. Scatter olives.
• Drizzle with olive oil, S&P.

 
5. Assemble and Serve

• When fish is cool; place patties on top of salad; drizzle with sauce.
  
• Garnish with fennel fronds. Place additional sauce in bowl to pass.

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