Conch Croquettes and Pickled Pineapple Tartar Sauce
Prep Time:
30 minutes
Cook Time:
1 hour,
10 minutes
Servings:
Ingredients
12 cup water
8 ounce conch
1 onion, julienned
1/2 bunch rosemary
olive oil
4 cup whole milk, warm
2 1/2 cup all-purpose flour
8 ounce conch, poached
1 cup breadcrumbs
8 tablespoon unsalted butter
1/2 spanish onion, peeled & finely chopped (about ½ cup)
1 teaspoon paprika
1 teaspoon cayenne
1/2 teaspoon salt
2 large eggs, beaten
1 bell pepper, diced
1 pinch of nutmeg
1/2 cup mayonnaise
2 tablespoon finely chopped red onion
2 tablespoon finely chopped parsley
2 tablespoon pickled pineapple, small diced or mango
1 tablespoon jalapeño or calabrese chili, chopped finely
1 teaspoon chopped capers and 2 tablespoons juice (from jar)
1 teaspoon fresh lemon juice, plus wedges, for serving/garnish
salt to taste
pinch of cayenne pepper
Directions
Step 1: In a sauté pan, caramelize the onions and add the rosemary.
Step 2: Add 12 cups of water and bring to a boil.
Step 3: Add 8-ounce conch and simmer for 45 minutes.
Step 4: Take off heat and cover with plastic wrap and let cool completely in liquid.
Step 1: Heat the butter in a medium sauté pan over a medium flame.
Step 2: Add 1/2 cup onions and diced peppers and cook until they are translucent for 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.
Step 3: Pour 4 cups milk into the flour mixture and cook, stirring continuously, for about 2 minutes; add the spices, until you have a thick béchamel.
Step 4: Add the conch and sprinkle in 1/2 teaspoon salt and pinch of 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.
Step 5: On a cookie sheet, spread the mixture and let it cool to room temperature.
Step 6: 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.
Step 7: Roll the cylinder in the remaining 1 cup of flour, then in the beaten eggs, and then in 1 cup breadcrumbs. Repeat with all the croquettes.
Step 8: In a small, deep frying pan, heat the olive oil to 375F (190C – measured with a candy thermometer). Add the croquettes in small batches, making sure they are covered completely in oil.
Step 9: 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!
Step 1: In a medium bowl, mix together all tartar sauce ingredients until thoroughly combined.