This recipe comes to us from our friends at Sonoma's Valley Bar & Bottle and Valley Swim Club. Both establishments are among the most thoughtful, soulful and invigorating restaurants in Northern California. Chefs Emma Lipp and Stephanie Reagor are passionate not only about sustainable ingredients but also about beautiful, sustainable wine.
Why do you love this recipe? Croquettes are always a crowd favorite. Even kids like them (hello fish sticks). You can adjust the size and make them more of a meal, or substitute the smoked fish for ham and cheese if you want something different; this method is very adaptable. You can buy gluten-free flour and gluten-free panko if you prefer.
What's the perfect occasion to enjoy it? Who doesn’t love a fried snack with a glass of wine at the start of a party or at a festive dining outing? They immediately invite conviviality and get you excited to keep eating and drinking.
Pairs with: a pet-nat or Georgian amber wine
Why do you think it pairs well with amber wine? The smokiness of the fish is great with the savory quality of an amber wine, and the richness of a fried treat is washed back thanks to its quenching acidity and gentle tannins.
If you were the toastmaster at a classic Georgian supra, what would you toast to or set as the theme of the evening's toasts? Seasonal bounty, always. What are we grateful for in the garden at the moment? It’s also a great time to goad a crowd about their involvement in their communities. Call out the known accomplishments of people in the midst, then egg people on to start putting themselves out there more.
Ingredients:
- 1/2 cup white onion, minced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt, divided
- 1/2 tspblack pepper, divided
- 6oz smoked fish fillet
- 1/4 cup milk
- 1 tbsp butter
- 1 tbsp flour, for bechamel, plus flour for dredging
- 1 tsp parsley, chopped
- Splash of white wine
- 1 egg, whisked
- Panko
Instructions:
-
In a pan, gently cook the minced onion and garlic in the olive oil, seasoning with half the salt and pepper. Cook until translucent, then set aside to cool. Meanwhile, flake the smoked fish into small-medium sized pieces.
- Make a bechamel. Melt the butter in a pot over medium-low heat until it starts to foam, then whisk the flour into the butter until it is incorporated and creates a smooth paste. Slowly add the milk, continually whisking to prevent lumps. Once all the milk has been incorporated, keep whisking until the mixture has thickened, then stir in the white wine, parsley and remaining salt and pepper. Add the sweated onion and garlic mixture, as well as the flaked fish, to the bechamel, and mix thoroughly. Taste for seasoning, and adjust as needed.
- Scoop the mixture into 1oz portions using a spoon or ice cream scoop onto a parchment lined baking sheet, then freeze for at least 2 hours or overnight.
- When the portions are frozen, or firm enough to handle, it is time to bread them. Place 3 separate bowls on a counter, one with dredging flour, one with the whisked egg, one with panko. Dip each croquette, first in the flour, shaking off any excess before dropping into the egg bowl, then allow excess egg to drain off before tossing into the panko to cover fully. (Save any remaining flour and panko for a future batch or another cooking project!)
- After performing the breading procedure with each croquette, you will return them to a baking sheet and allow to freeze again until you are ready to use.
- To fry up, heat a heavy bottomed pot with neutral oil to 350 degrees. Gently lower in a few croquettes at a time. Cook until browned and crispy and warm on the inside. Allow the fried croquettes to drain on a paper-towel lined rack. Season with finishing salt and serve with lemon and a cool glass of Georgian pet-nat or amber.