Salted Pollock Croquettes – Chef Mark Segal


Croquettes represent a connection to past and present. This recipe is based on an ancient preservation method that has been used worldwide for centuries. It’s not only delicious, but to me embodies the bridge between time and place. While we generally enjoy the luxury of not needing to capture and preserve what is here now, I feel it’s important to remind ourselves of that luxury.   — Chef Mark Segal, Tinos Greek Kitchen

For the Salt Pollock:

¾ lb. Pollock Fillet, skin on

2lb Kosher salt

2 Tbl black peppercorn, cracked

On a sheet tray place a layer of salt slightly larger than the fish fillet. Sprinkle with 1 Tbl peppercorns. Place the fillet on the salt bed and cover with the remaining salt and peppercorn so the fish is completely covered. Place in refrigerator for three days at a slight angle to allow liquid to drain away from fish. Drain tray as needed. After three days remove the fillet from the salt crust. Do not rinse. Place on wire rack with tray underneath and air dry in refrigerator an additional three days.

To Cook:

¾ lb. Salted Pollock

2 c. milk

2 thyme sprigs

1 bay leaf

1 Tbl peppercorn

8 cloves smashed garlic

Rinse pollock well of excess salt. In a sauce pan, place all the ingredients and bring to a simmer. Make sure fish is covered with at least 1” with milk. Simmer 30 minutes until fish is flaky. Remove fish and reserve. Remove skin and bones. Strain and reserve cooking liquid.

 For the Croquettes

1 lb. potatoes, peeled and cubed

4 tbl extra virgin olive oil

2 tbl minced shallot

2 tbl chopped parsley

1 tsp cracked black pepper

¼ tsp cayenne pepper

¼ c. lemon juice

2 large egg yolks

all purpose flour for dredging

Place potatoes in a sauce pan with the cooking liquid from the fish and cook until tender. Smash smooth or pass through a food mill. Let cool. In a mixer with the paddle attachment flake the fish until its all completely broken up. Add the potatoes and the remaining ingredients from above. Mix until well combined. Form croquettes and cool. Dredge in flour, then whisked eggs, then breadcrumbs. Fry at 350 degrees until golden brown.

Serve with remoulade sauce, garlic mayo, or tartar sauce.

Mark Segal, Chef, General Manager, Tinos Greek Kitchen, Hampton, N.H.