How many of us upped our baking game while saying safe at home?

Camp Cookhouse’s brown butter cornbread recipe was so popular when we published it last year that we thought it was the ideal time to revisit it for you to add some variety to your repertoire.

It was requested by a reader who had camped at Cyprus Hills and visited Elkwater, where she discovered this delicious cornbread, and had been dreaming of it until Camp Cookhouse generously shared their recipe, making her dream come true!

 

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/brown-butter-cornbread-2/


If there’s a dish in a restaurant in Alberta that you’d love to make at home, let us know at culinairemagazine.ca and we’ll do our very best to track down the recipe for you!

 

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