Flavours of Fern: Ceasar Salad Croquettes

Words by Paul Welburn

Paul Welburn at Fern

Award-winning chef, Paul Welburn selects three recipes that showcase his culinary artistry as he takes the reins at a new restaurant in Nanstallon.

Caesar salad croquettes

Serves: 4

Method:

For the croquette filling, pour the chicken stock into a small saucepan and season with salt. Add the chicken thighs, bring to a simmer and poach for 12–14 minutes, until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel.

Make a roux with the butter and flour, stirring all the time and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovies and garlic, then transfer to a blender and blitz until smooth. Fold through the parsley and chopped chicken and season to taste with salt. Transfer the mix to a tray and place in the fridge until set and firm. When the mixture is set, divide into 12 balls and retain in the fridge.

To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise. Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose.

Prepare three bowls for crumbing: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed.

Bring a large pan of lightly salted water to the boil and blanch the romaine lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed. 

Preheat the vegetable oil in a deep saucepan or deep fryer to 180°C. Once the oil is up to temperature, fry the croquettes for 2–3 minutes, until golden

To serve, swirl the lettuce purée around the bottom of the plate, add three croquettes per portion and a dot of Caesar dressing. Garnish with lettuce leaves, shaved Parmesan, sea fennel (optional) and anchovies.

Ingredients:

100g of chicken thigh

500ml of chicken stock

Vegetable oil, for frying

For the Bechamel:

10g of unsalted butter

50g of plain flour

25g of Parmesan

15g of anchovies, chopped

1 garlic clove, crushed

10g of parsley, chopped

Salt

For the Caesar dressing:

1 egg, soft boiled

1 tbsp of white wine vinegar

1 ½ tbsp of Dijon mustard

1 anchovy

50ml of olive oil

75g of Parmesan, finely grated

Worcestershire sauce, to taste

lemon juice

To coat the Croquettes:

Plain flour

Eggs

Breadcrumbs

To plate:

200g romaine lettuce, leaves only

200g of spinach

Parmesan, shavings

Sea fennel (optional)

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