Conch Croquettes with Pickled Pineapple Tartar Sauce
Servings: 1 appetizer portion
Ingredients
Croquettes
- 8 tbsp butter unsalted
- ½ cup Spanish onion peeled and finely chopped
- 2½ cups all-purpose flour
- 4 cups whole milk warm
- 1 bell pepper diced
- 1 tsp paprika
- 1 tsp cayenne
- 8 oz conch poached (see recipe below)
- ½ tsp salt
- 1 pinch nutmeg
- 2 large eggs beaten
- 1 cup breadcrumbs
Conch
- 1 onion julienned
- ½ bunch rosemary
- 8 oz. conch
- olive oil
- 3 qt. water
Tarter Sauce
- ½ cup mayonnaise
- 2 tbsp red onion finely chopped
- 1 tsp capers chopped
- 2 tbsp juice from capers jar
- 1 tbsp jalapeno pepper chopped finely
- 2 tbsp parsley chopped finely
- 1 tsp fresh lemon juice plus wedges, for serving/garnish
- 2 tbsp pickled pineapple small diced
- salt to taste
- cayenne pepper pinch, or to taste
Instructions
Conquette
- Heat the butter in a medium sauté pan over a medium flame. Add the onions and peppers and cook until they are translucent, about 5 minutes. Add 1½ cups of the flour and mix energetically. Cook for 5 minutes to make sure the flour is cooked through; it should start to take on a golden color. Pour the milk into the flour mixture and cook, stirring continuously, for about 2 minutes; add the spices, until you have a thick béchamel.
- Add the conch and sprinkle in the salt and nutmeg. Cook for another 2 minutes. The mixture should be thick enough that you can mold in your hands. Carefully pick up a bit and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, cook it a little longer. Then, spread the mixture on a cookie sheet and let it cool to room temperature.
- Take a spoonful of the cooled béchamel mixture and roll it in your hands to make a small cylinder the size of a wine cork. Roll the cylinder in the remaining 1 cup of flour, then in the eggs, and then in the breadcrumbs. Repeat with all the croquettes.
- In a small, deep frying pan, heat the olive oil to 375°F (190°C – measured with a candy thermometer). Add the croquettes in small batches, making sure they are covered completely in oil. Fry until they have a nice golden color, about 1-2 minutes; then transfer them to paper towels to drain. Repeat with all the croquettes and serve hot with some tartar sauce and lemon wedges. Enjoy!
Conch
- Caramelize the onions in a sauté pan and add the rosemary. Add the water and bring to a boil. Add the conch and simmer for 45 minutes. Take off heat and cover with plastic wrap and let cool completely in liquid.
Tartar Sauce
- Combine all ingredients and serve
Notes
Shared with permission by Chef Nina Compton.
