Martin Ternowetsky, head chef at Bridges Catering in Edmonton’s NW, suggests, “making sure anything you do ahead is wrapped well. Most meats and sauces can be cooked the day before, but fragile items like fruits and veggies should be done the day of (the event).”

With over 20 years of experience in the business, and catering anything from a business breakfast to an outdoor wedding, Chef’s advice is to try to plan ahead, so if you are going to be busy on the day you entertain, then choose items that can be made ahead and that you just need to heat up to serve.

Finally, Chef Ternowetsky recommends, “Choose something you will enjoy eating and making. It’s easy to be intimidated, but start simple and don’t be afraid to make mistakes, they can produce tasty surprises.”

Try Chef Ternowetsky’s Creole-inspired shrimp with avocado and cucumber on any warm day.

 

Fish Croquettes with Lemon and Herb Aioli

Serves 6 to 8

Ingredients

2 Tbs butter

1 medium onion, diced

285 g white fish fillet (sole, basa, tilapia )

¼ cup (60 mL) cream

285 g potatoes, boiled & mashed (you can also use leftover mashed potatoes)

2 Tbs (30 mL) grainy mustard

2 Tbs fresh dill

1 Tbs (15 mL) lemon juice

1 cup flour (can substitute rice flour)

2 eggs, beaten with a fork

1 cup breadcrumbs for dredging (can substitute gluten-freed)

2-3 cups (500-750 mL) canola oil for shallow frying

To taste salt and pepper

Herb & Lemon Aioli

2-3 cloves garlic

1 Tbs (15 mL) lemon juice

1 cup (250 mL) mayonnaise

3 Tbs fresh parsley, minced

2 Tbs fresh dill, minced

2 Tbs chive, minced

1 Tsp (5 mL) lemon zest

Preparation

  1. Pre-heat oven 350 F.
  2. In a frying pan, melt butter and add onions. Cook 15-20 minutes until golden brown.
  3. Place fish and cream in a baking dish and bake in oven for 5 minutes. Remove and cool, then shred into small pieces.
  4. In a large bowl, place the fish, cream, potatoes, eggs, mustard, dill, lemon juice, salt and pepper. Mix and taste for seasoning. Using an ice cream scoop, scoop the mixture and shape into croquettes. Freeze.
  5. For aioli, mix all the ingredients together.
  6. Place the flour, egg and breadcrumbs into separate bowls. Once croquettes are frozen, dip them into the flour, then egg, then breadcrumbs. Freeze again so they are firm before cooking. Once ready, heat oil on medium to 365 F. Add croquettes and fry for a minute or two on each side. Drain on paper towels.
  7. Serve warm with the aioli on the side.
https://culinairemagazine.ca/blackened-shrimp-bites/



 

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