Sea in the Sky

Cod fish croquette

Cod fish
Ingredients (for 50 croquettes)

·  Cod fish 1kg

· Chopped kaffir lime leaves 100g

· Chopped lemongrass 100g

· Chopped basil 50g

· White wine 50g

· Mash potatoes 1.5kg

· Mayonnaise 20g

· Salt

· Pepper

· Egg white

· APP flour 

· Bread crumbs

Method
- Remove the water from the cod.

- Sprinkle both sides liberally with salt and pepper and season with herbs (kaffir lime leaves, lemon grass, basil) on both sides.

- Preheat the pan to medium and brush with oil, then sear the cod each side for 3-4 minutes until a brown crust has formed. Use tongs to turn the cod then add white wine and reduce the wine completely.

-  Put the mash potatoes, mayonnaise and cooked cod with a pinch of salt and pepper in a large mixing bowl and mix the ingredients until they’re well blended.

- Take 20g of the mixture and carefully shape it into an ellipse. Carefully dip the coquette into the white egg, then roll it through the bread crumbs. Place it in the freezer. Continue until you have 50 croquettes.

- Finally deep fry the croquettes until the breadcrumbs turn into a crispy golden crust - for about 30 seconds.

Tom Yum sauce
Ingredients

· Chili paste 50g

· Lime 2 tbsp 

· Mayonnaise 500g

· Warm water 20g

· Pinch salt

· Pinch pepper

Method: In a small bowl whisk all the ingredients except the water together. Finally add some warm water.

Queso Blanco
Ingredients

· Monterey Jack cheese 50g

· Parmesan cheese

· Whipping cream 250g

· Salt

Method:

- Heat the whipping cream for a few minis 

- Stir in the Monterey Jack cheese in batches by the handful. Stir until fully melted, and then add more and stir until all cheese has been added and melted together.

- Finally add a pinch of salt.

Chef Tanoo (Nuay) Laychan
Sous Chef at The Sea Galleri by Katathani

My name is Tanoo Laychan.  Nickname is Nuay.  I’m 38 years old I was born in Songklha. I became interested in cooking when I graduated, having seen my mom cooking delicious dishes since I was a child. When I first started cooking I don’t like it, but I had the opportunity to learn more and I soon came to really like cooking. I worked at the Katathani since 2010 as an assistant cook in the hot kitchen, but now I’m a sous chef at The Sea Galleri by Katathani. 

The inspiration for this dish: I want to combine Thai food and European food. I have chosen Cod fish Croquette and Queso Blanco as the European element, served with tom yum sauce for Thai part. For this dish we stick to the concept of a hotel that is about fun. I want to convey to the guests that it should be fun to eat this dish, so I chose to use the wheel for as the presentation.