Chef Carmen Gonzalez’s Monkfish Croquettes Recipe
These lovely Monkfish Croquettes comes from Carmen Gonzalez of Vinateria — catch her in Harlem where she will be serving up delicious plates as a Dine-In host with guest Chef Alex Stupak. Try pairing these tasty bites with a refreshing, dry white Bordeaux from AOC Entres-Deux-Mers or alternatively, a young Bordeaux Rosé provides a delicate, yet delicious, contrast.
Monkfish Croquettes
Ingredients
Monkfish Preparation
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2 pound Monkfish
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1/2 whole onion, quartered
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2 whole peppercorns
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1 bay leaf
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1/4 bunch of thyme
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Salt
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Water
Croquettes
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1 pound butter
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1/2 cup Extra Virgin Olive Oil
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1/2 cup onion, minced
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2 tablespoons garlic, minced
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1 cup parsley, chopped
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3 cups flour
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4 1/4 cups milk
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Salt, to taste
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Pepper, to taste
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Nutmeg, to taste
Breading
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4 eggs, beaten
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Flour
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Panko
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Canola Oil, for frying
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Lemon Aioli, for serving (recipe follows)
Directions
Place fish in stock pot with onion, peppercorns, bay leaf, thyme, and a dash of salt. Cover with enough cold water to completely submerge the fish. Bring to boil, then cover and turn down the heat to simmer. Simmer for 10 minutes.
Reserving the poaching liquid, remove the fish. Place fish in mixing bowl, flake, and set aside.
Reduce the reserved poaching liquid and strain.
In a sauce pan, heat butter until melted. Add the onion, garlic, and parsley. Saute until the onion is wilted but not browned. Add the flour and cook for 3 minutes, stirring constantly.
Stir in the milk, 1/4 cup of the strained poaching liquid, and the flaked fish. Add salt, pepper, and nutmeg to taste. Cook slowly until the mixture begins to bubble, around 10 minutes.
Remove mixture from heat and spread on a sheet pan, cool in fridge.
Once fish is cooled, set up breading station: 3 different pans (pie plates work well), one with beaten eggs, one with flour, and one with panko.
Scoop small amount of fish mixture and place on the palm of your hand. Form small even little balls. It is best to form all the balls at once, before you start breading them. At this point you, after you have formed the balls, you can freeze them for up to a week.
Roll each ball in flour, then in egg, then finally in the panko.
Fry croquettes in batches in canola oil until golden brown.
Remove and place on paper towels to drain.
Serve with lemon aioli.
Lemon Aioli
Ingredients
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2 cups mayonnaise
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1/4 teaspoon cayenne pepper
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1 tablespoon fresh lemon juice
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Zest of 1/4 lemon
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Salt
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Pepper
Directions
In a large mixing bowl, combine all ingredients until combined thoroughly. Season to taste.
Wine Pairing:These tasty bites call for a zesty, refreshing unoaked, dry white Bordeaux such as an Entre-Deux-Mers. The lively acidity and citrus-stone fruit flavors will be a perfect foil for the crispy lightness of the croquettes and flavorful creamy texture. Alternatively, a young Bordeaux Rosé provides a deliciously delicate red fruit contrast.
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