Stockfish croquette and caper cream | Gennaro Esposito

Ingredients for 4 people

For the stockfish croquette

500 ml sunflower oil for frying
200 ml fish stock
80 g stockfish (previously cleaned)
75 g peeled tomatoes
75 g of flour
75 g butter
60 g of cherry tomatoes
30 ml extra virgin olive oil
2 eggs
1 garlic
 

To make the caper cream

50 g capers
30 g potatoes (previously peeled and diced)
20 ml extra virgin olive oil
5 g spring onion nocerino
vegetable broth to taste.
 

Procedure

For the cream of capers

In a pan, sauté the Nocerino spring onion with the oil and add the capers.
Add the potatoes and sauté for a few minutes. Finally, add a ladleful of broth and continue cooking. Add broth as needed until the potatoes are cooked through, then with the help of a blender, blend the mixture, strain again and keep aside.
 

To make the stockfish croquette

In a tall saucepan, sauté the garlic in extra virgin olive oil and remove once browned. Add the cherry tomatoes and the diced peeled tomatoes.
Cook for a few minutes and add the stockfish cut into cubes. Add the fish stock and continue cooking, over medium heat, until the stock is completely reduced. Transfer the mixture to a blender and blend. Season with salt and pepper to taste.
Strain the mixture through a sieve again and then add the butter, flour and eggs. Transfer the mixture to a sac a poche, without a nozzle, compose cylinders about 2 inches long and arrange them on a baking sheet lined with baking paper.
In plenty of sunflower oil, fry the stockfish croquettes.
Add the caper cream on top and serve.