These Monkfish Croquettes from Harlem’s classic restaurant Vinateria are elegant and delicious.
2 pounds monkfish
1 pound butter
1/2 cup Extra Virgin Olive Oil
1/2 cup minced onion
2 tablespoons minced garlic
1 cup chopped parsley
3 cups flour
4 1/4 cups milk
Salt, pepper and nutmeg to taste
4 whole eggs,beaten
1/2 whole onion,quartered
2 whole peppercorns
1 bay leaf
1/4 bunch thyme
2 cups house mayonnaise
1⁄4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
Zest of 1/4 lemon
Salt and Pepper
Place fish with the rest of ingredients in a stock pot. Add enough cold water to cover the fish. Bring to a boil, cover and simmer for 10 minutes. Remove the fish (reserve the poaching liquid). Flake.
Reduce the reserved liquid, strain and reserve 1/4 cup.
Heat butter and oil in sauce pan until melted. Add the onion, garlic and parsley.
Sautee until the onion is wilted. Add the flour and cook for 3 minutes, stirring constantly.
Stir in milk, 1/4 cup of reserved liquid, fish, salt, pepper and nutmeg. Cook slowly until the mixture begins to bubble, around 10 minutes. Remove and spread on a sheet pan, cool in fridge.
Set up breading station: three different pans one with beaten eggs one with flour and one with panko.
Scoop small amount of mixture and place on the palm of your hand. Form small even little balls. At this point they can be freeze for up to a week. Roll in flour then in the egg and finally roll in the panko.
Fry croquettes in badges in canola oil until golden brown. Remove and place on paper towels to drain. Serve with lemon aioli.
In a large mixing bowl, combine all ingredients until combined thoroughly. Season to taste.