 RYZLINK VLASSKY 2007 WHITE | 
:CZECH REPUBLIC
CROQUETTES FINES DE RATTE OF TOUQUET WITH BREAM TIRADITOS AND PIQUILLOS COULIS:: |
| Method |  Preparation : 30 mn
Cooking : 10 mn
For the croquettes
- Cook the potatoes in the chicken stock for about 10 minutes until they are “al dente”.
- Allow to cool, then cut in two along the length and stuff with the sobrasada.
- Prepare 3 bowls: one with flour, the second with the egg yolks lightly beaten and the third with the panko crumbs. Dip each croquette first in the flour, then in the egg yolks and lastly in the panko.
- Heat the oil to 170°C and fry the croquettes until golden brown, for 3 to 4 minutes.
- Place on paper towel and keep warm.
For the piquillos coulis
- Blend all the ingredients.
- Check the seasoning and add a bit of stock if the coulis is too thick.
- Keep chilled.
For the tiraditos
- Cut the sea bream fillets into thin slices.
- Peel the grapefruit, remove the skin from the segments and press out the juice from the remaining bits of the fruit.
- Mix the juice with the grated ginger and the soya sauce.
- For this marinade over the tiraditos and refrigerate for 10 minutes.
To serve, alternate the tiraditos with the grapefruit segments and sprinkle with the chopped chives and sumac spice. Place a croquette next to a spoonful of piquillos coulis and a few leaves of watercress sprinkled with fleur de sel. |
| SOME TASTING NOTES | 
COMING SPOON
Wine Service Temperature : 10 - 12 °C |
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|  | |  | | ISABELLA LOSADA DE ARMAS - FLORENCE HENTGEN |  | EAT INTUITION
BORDEAUX |
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| | | | INGREDIENTS | Serves 4
For the Tiraditos
- 2 fillets of sea bream
- 1 pink grapefruit
- 2T low sodium soya sauce
- 1t grated ginger
- 1T chopped chives
- A few pinches of ground sumac
- A few watercress leaves
For the croquettes:
- 4 Fines de Ratte potatoes
- 200cl chicken stock
- 4T sobrasada (Majorcan sausage)
- 2T flour
- ½ cup panko (Japanese type of breadcrumbs)
- 2 eggs yolks
- Salt and pepper
- Oil for frying
For the piquillos coulis
- 3 pimientos del piquillo
- 1 small garlic clove
- 1t sugar
- 5T chicken stock
- 4T olive oil
- 2T Xérez vinegar (sherry vinegar)
- Salt and pepper
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