Appetizers
Seafood Croquettes
Lauterbach Cellars
3420 Woolsey Road
Windsor, CA 95492
lauterbachcellars.com
- RECIPE YEAR: 2017
- RECIPE BY: Laurel's Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Noir de Noir bubbly
The Lauterbachs are happy to share their inaugural sparkling wine called Noir de Noir. The croquettes are a nice pairing to this bubbly as the creamy seafood and potato elements play well with a wine that is dry but noted with cherry fruit flavors. It's savory and not sweet but has substance.
Ingredients:
- 1 1/2 cups deboned salmon or white fish
- White wine as needed
- Salt and freshly ground pepper, to taste
- 4 medium potatoes
- 1/4 cup olive oil
- 1 large onion, diced
- 1 celery stalk, diced
- 1 red bell pepper, seeded and diced
- 2 green onions, finely diced
- 1 1/2 cups shrimp, peeled, deveined and chopped
- 1 1/2 cups diced bay scallops or lobster
- 1 1/2 cups shredded crab
- 1/2 cup good-quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon herbes de Provence
- 2 teaspoons paprika
- 1/2 lemon, juiced
- 1/2 cup panko (Japanese bread crumbs)
- Nonstick cooking spray
- Remoulade sauce for serving (optional)
Directions:
The day before you will be making the croquettes, poach the salmon in water with a little white wine, salt and pepper until the fish is just cooked through. Let cool, then refrigerate until ready to use. Peel the potatoes and cook in boiling salted water for 15 minutes. Drain the potatoes and then mash. Refrigerate until ready to use. In a large sauté pan over medium-high heat, warm the olive oil. Add the onion, celery and bell pepper, reduce the heat to medium and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the green onions and stir well to combine. Remove from the heat and let cool. Preheat the oven to 400°F. Using your hands, shred the poached salmon. Pat all the seafood dry with paper towels. In a large bowl, combine the salmon, shrimp, scallops, crab, mashed potatoes, cooled vegetable mixture, mayonnaise, mustard, 2 teaspoons salt, 2 teaspoons pepper, herbes de Provence, paprika and lemon juice. Using your hands, mix all the ingredients well. Using your hands, form the mixture into a patty and fry it to taste-test for seasoning and binding. Adjust accordingly with salt and pepper; you may need to add some panko if the mixture is too wet. Then form the remaining mixture into patties. Lightly coat a baking sheet with nonstick cooking spray. Spread the panko out in a shallow bowl. Coat the seafood croquettes well with the panko and place on the prepared baking sheet. Bake for 12 to 15 minutes, then flip the croquettes and bake for 12 minutes more. Serve as is or with remoulade sauce.
