These deliciously addictive small stock fish croquettes served with a caper cream are a small bite that hold all the flavor profiles of a great dish. Salty, crunchy, and sweet, with a hint of brine, created by award-winning chef Gennaro Esposito, this tantalizing appetizer is perfect for a tasty aperitif,
Ingredients for four people
For the stockfish croquette
For the caper cream
Procedure
For the stockfish croquette
In a tall saucepan, sauté the garlic in the extra virgin olive oil and remove it once browned. Add the cherry tomatoes and diced tomatoes from Campania. Cook for a few minutes and add the diced stockfish. 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 à 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.
For the caper cream
In a skillet, 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 with the help of a blender, blend the mixture, strain again, and set aside.
Composition of the dish
Arrange the croquettes in a serving dish and top with the caper cream.