Italiano
Bass Croquette on Potato and Leek Purée
Bass is the dominating flavor for this easy to make croquette, a sure success. We pair them to Primo Franco Valdobbiadene Prosecco Superiore Docg Nino Franco.
Ingredients for four people:
2 bass weighing 300-400g each, 400g potatoes, 1 leek, 200ml vegetable broth, 2 slices of white sandwich bread softened in milk, orange peel, thyme, salt and olive oil, corn flour, 200g clarified butter. 30 g pitted green olives
Directions:
Cut the leek into thin discs and sauté in butter with a little water until soft. Boil the potatoes, peel and put half aside for the croquettes. Add the rest to a mixer with the leeks, oil and vegetable broth (if needed) and blend into a purée.
Fillet the bass and remove the skins (you can also use four store-prepared fillets). Cut the fillets in half and put them in a blender together with the thyme, orange peel, softened sandwich bread, the other half of the potatoes, salt, 2 tablespoons of oil and blend into a fine, uniform mixture and then cool in a refrigerator.
Make four croquettes on baking paper using a pastry ring. Dust them with corn flour and fry in clarified butter until both sides are golden. Dry off the excess oil and then place in a pre-heated 180°C oven for 4/5 minutes.
Meanwhile, roughly blend pitted olives with a little oil.
Serve the croquette individually on a bed of potato and leek purée and top with the blended/chopped olives
Wine to pair:
(edited by Stefania Vinciguerra)
Primo Franco Valdobbiadene Prosecco Superiore Docg Nino Franco
Light straw yellow color. Intense bouquet of exotic fruit and ripe apple, with almond and zest hints. On the palate is typically sweet and fruity, balanced by a pleasant acidity leaving a refreshing finish.
Production area: high hills vineyards in Valdobbiadene.
Grape variety: 100% Glera, with harvest selection.
Type: Dry.
Production: Charmat Method.
Alcoholic Content: 10,5% vol.
Serving Temperature: 6-8°C.
Suggested Food Pairing: well paired with finger food, prosciutto crudo and spicy food, as well as with pumpkin risotto or shellfish. Traditionally matched with cakes or fruit tarts, Panettone, macaroons, chilled dessert made with ice cream (semifreddo).
Related Products
| Product | Producer | Date of publication | Author | Read | |
|---|---|---|---|---|---|
|
Nino Franco
|
11/13/12 | Redazione |
Primo Franco is a noble pioneer of Prosecco. It was he, in fact, who had his family’s estate, created by his grandfather in 1919, concentrate on Glera grapes and the terroir of Valdobbiadene. A... Leggi tutto |
