Salted Alaska Pollock Croquettes

Method

1) Pat the pollock fillets dry, cover with salt on both sides and place fillets in the fridge for one hour
2) Wash the salt off, and place in a heavy-based pan with the bay leaf, thyme stalks, garlic and milk, bring to simmer and remove fish
3) Cut the potatoes into quarters and place in the pan with milk, simmer for 10 min and allow to cool slightly afterwards
4) In a bowl flake up the pollock fillets and grate the potato in the fish
5) Add the chopped thyme and pepper and mix all the ingredients together well
6) While still warm, quenelle the mixture using two spoons of equal size- folding a spoonful of mixture between each spoon several times to create a 3 sided croquette
7) Place each croquette onto a tray and chill for one hour
8) Place enough vegetable oil into a pan to a depth of at least 2cm and carefully heat the oil over a medium to low heat
9) Use a small piece of the croquette mix to test the heat of the oil- it should gently bubble when placed into the pan
10) In batches of five, fry the croquettes until golden brown, remove from the oil with a slotted spoon and pat dry with a kitchen towel
11) Gently heat the tomato sauce, and spoon it into the bottom of a dish
12) Place the croquettes onto the sauce and spoon a small amount of aioli onto each croquette
13) Garnish with a few sprigs of parsley and chopped thyme

Preparation of Sweet Tomato Sauce:

1) Place the garlic and oil into a pan and place it over medium heat until the garlic is lightly golden
2) Add in the tomatoes, bay leaf, salt and pepper
3) Gently cook over low heat for 30 minutes, breaking up the tomatoes as you go
4) Add the water and cook for a further 30 minutes

Preparation of Saffron Aioli:

1) Cut out a square of tin foil and place the garlic cloves in the centre, sprinkle with a pinch of salt and the extra virgin olive oil
2) Wrap up the garlic in a loose parcel and place in a preheated oven at 160 degrees C for 12 minutes
3) Once cooked remove the garlic and oil and transfer to a bowl
4) Crush garlic into a rough paste, add the saffron, lemon juice, mayonnaise and mix well