Blue Cod, Paua & Tarragon Croquettes w/ Hazelnut Romesco

December 19, 2022

These crispy morsels are full of buttery blue cod, glistening paua, licorice-like tarragon served with hazelnut romesco sauce.

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 4-6 

Hazelnut Romesco

200g roasted red peppers from a jar, drained

100g hazelnuts, roasted and skins removed

1 garlic clove, grated

1 tbsp red wine vinegar

1 tsp smoked paprika

60ml olive oil



600g Agria potatoes, cut into chunks

3 Chatham Island Blue Cod fillets, thawed and patted dry

200g Chatham Island Paua Mince, thawed

2 tsp English mustard

Zest of 1 lemon, plus wedges to serve

Small bunch of tarragon leaves, chopped (about ⅓ cup)

½ cup plain flour

1-2 eggs, beaten

150g panko crumbs

1 cup rice bran oil for frying


  1. For the hazelnut romesco tip the drained red peppers into a food processor with the hazelnuts, garlic, vinegar and smoked paprika, then blitz to a chunky paste. 
  2. With the motor still on, slowly drizzle in the olive oil to make a dip. Leave semi chinky and add salt and pepper to taste.
  3. Heat oven to 200C fanbake.
  4. For the croquettes scrub potatoes and cut into rough chunks. Add to a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
  5. Season blue cod fillets and bake for 8-10 mins until just cooked. Cool for a few minutes, then break into large flakes.
  6. Mix the potato, mustard, lemon zest, tarragon and paua mince. Season with salt and pepper. Lightly mix in the cooked blue cod, taking care not to break it up too much.
  7. Shape into 12-16 medium sized oval croquettes.
  8. Put flour, egg and panko crumbs into 3 small dishes. Dip the croquettes into the flour, dusting off any excess, then dip in the egg, and finally coat in panko crumbs.
  9. Heat oil in a large pan. Fry the croquettes over a medium heat for 3-4 mins each side until deep golden and heated through.
  10. Serve with hazelnut romesco, salad greens and lemon wedges.

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