By Reshma Madhav

A fish croquette with a minted pea Nola Original mayonnaise and crispy julienned potatoes.

Fish Farce for Croquettes

500g chilled hake fish trim, bones and skin carefully removed
5 egg whites, chilled
¼ cup cream, chilled
15g Nola Original
½ teaspoon kosher salt
60g chopped onion
A few scrapes of lemon zest
1 teaspoon each chopped thyme, parsley, and chives and garlic
250g whisked egg
250g seasoned flour
250g breadcrumbs
Oil for frying

  • Roughly chop the fish trim, then put in the bowl of a food processor with the salt, Nola Original and onion. Pulse until a thick paste.
  • Add the egg whites one at a time and continue to process the mixture until very smooth and emulsified.
  • Finally drizzle in the chilled cream, then transfer the mixture to a bowl and fold in the seasoning and herbs.
  • Roll into a long sausage shape and freeze until firm.
  • Slice into 2 cm croquettes and crumb with flour, egg and bread crumbs. Once crumbed refrigerate for 15 min.
  • Heat oil and fry until golden brown.

Minted Pea Mayonnaise Dip

125g blanched garden peas
250g Nola Original
1 tablespoon chopped mint
½ teaspoon lemon juice
Black pepper to taste
1 clove garlic, chopped

  • Put all the ingredients into the blender and purée until smooth.

Crispy Julienned Potatoes

10 baby potatoes
Oil for frying
Salt and milled black pepper to taste

  • Heat oil. Wash and slice the potatoes into match sticks and dry on paper towel and fry until golden brown.
  • Drain on paper towel and season.

About Reshma Madhav

After working in the hospitality industry for the last five years, Chef Reshma is currently working as Chef de Partie in the pastry department of Four Seasons Hotel The Westcliff, after working in numerous sections of the hotel’s kitchens. While completing her studies and training, she worked in a number of establishments, including The Country Club Johannesburg, Sandton Sun, and Pick n Pay on Nicol. Chef Reshma is no stranger to competitions, having won the South African leg of the 2015 Global Pizza Challenge, has won best Sugar Art and best Creativity award from the SA Cake Decorators Guild of South Africa, and can now add Create Summer Flavour with Nola Top 5 to her portfolio.

Q&A Quickfire with Chef Reshma

What is the best thing about being a chef? The best part about being a chef is there are no limits and you have creative freedom and to honour ingredients.

What has been a career highlight for you? Working with Chef Michael Colling, who has mentored me, and winning the Global Pizza Challenge SA in 2015 – this was really an achievement as I love pizza!

What would your last meal on earth be? My mum’s chicken biryani.

A food trend you wish would go away? Molecular Gastronomy.

The biggest mistake you ever made as a chef and what it taught you?Not having confidence as a young chef. I now see that you need to believe in yourself for people to believe in you .

Advice you would give to an up-and-coming chef?

Never give up, always believe and only the fearless, cook.

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