To obtain the best possible croquettes use only potatoes with medium starch content; this will give the resulting purée the perfect consistency for blending with the other ingredients.
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INGREDIENTS |
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Mullet filets |
250 |
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g |
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Smoked swordfish |
80 |
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g |
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Boiled, peeled potatoes, still warm |
4 |
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Grated Parmigiano Reggiano |
2 |
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tablespoons |
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Breadcrumbs |
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as needed |
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Oil for frying |
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as needed |
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Parsley |
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as needed |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Brown the fish filets in a sauté pan with very little oil for 5 minutes. Transfer the mullet to a large mixing bowl. Add the diced smoked swordfish, the potatoes (by passing them through a food-mill), the grated Parmigiano Reggiano, a sprinkling of ground pepper, a little chopped parsley and a pinch of salt. |
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| 2. |
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Blend ingredients together thoroughly and then form the mixture into walnut-sized balls. |
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| 3. |
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Roll the balls in the breadcrumbs and fry in plenty of hot oil. Once golden brown in colour, drain excess fat on paper towels. |
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A "Traminer Aromatico" or a "Muller Thurgau dell'Alto Adige" |
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