800 gmcoliban potatoes30 gmbutter, coarsely chopped1½ tbspextra-virgin olive oil2onions, finely chopped1leek, white part only, thinly sliced2garlic cloves, finely chopped300 gmuncooked yabby or lobster meat, finely chopped 1 tbspfinely chopped flat-leaf parsley 1 tbspthinly sliced chives1 tspfinely grated lemon rindFor deep-frying:vegetable oil 200 gm (1⅓ cups)plain flour, seasoned4eggs, lightly beaten200 gmfine fresh white breadcrumbsTo serve: micro-cressWhite wine velouté10 gmbutter2 tspextra-virgin olive oil75 gmsmall button mushrooms (about 5), thinly sliced1½golden shallots, finely chopped100 mldry white wine 100 mlfish stock100 mlpouring creamRomesco3Roma tomatoes, halved1small red capsicum, quartered6garlic cloves80 ml (⅓ cup)olive oil15 gm (½ slice)soft white sandwich bread30 gm (¼ cup)almond meal60 ml (¼ cup)Sherry vinegar¼ tspsweet paprikaPinchof dried red chilli flakes, or to taste
Cook potatoes in a large saucepan of lightly salted boiling water until tender (20-25 minutes). Drain, peel, mash and set aside.
Meanwhile, for white wine velouté, heat butter and oil in a saucepan over medium heat, add mushroom and shallot and stir occasionally until tender (3-4 minutes). Add white wine and stock and cook over high heat until almost evaporated (4-8 minutes), then add cream, bring to the boil, remove from heat, season to taste and set aside to cool.
Heat butter and oil in a large saucepan over medium heat. Add onion, leek and garlic and stir occasionally until tender (4-5 minutes). Add yabby, stir occasionally until opaque (3-5 minutes), then add mashed potato, herbs and lemon rind and mix to combine. Remove from heat and add 200ml velouté. Mix to combine then season to taste and refrigerate to chill (2 hours).
Meanwhile, for romesco, preheat oven to 220C. Place tomato, capsicum and garlic on an oven tray, drizzle with 2 tsp oil, then season to taste with salt and roast until garlic is golden (20-30 minutes). Set aside to cool (10 minutes), then spoon vegetables and any juices from the tray into a food processor. Meanwhile, place bread on an oven rack and bake until golden (10-15 minutes). When cool, break into pieces and add to food processor along with remaining ingredients except oil, and process to a fine purée. With motor running, add remaining oil in a thin, steady stream until combined. Season to taste and set aside.
Shape 2 heaped tablespoons of yabby mixture into a 3cm-long cylinder, place on an oven tray lined with baking paper and repeat with remaining yabby mixture. Refrigerate until chilled.
Heat oil in a deep saucepan to 170C. Place flour, eggs and breadcrumbs in separate bowls. Working with one croquette at a time, dip croquette first in flour, then in egg, then in breadcrumbs, shaking off excess in between. Deep-fry in batches, turning occasionally, until golden (3 minutes; be careful as hot oil will spit) and drain on absorbent paper. Serve croquettes hot, scattered with micro-cress, with romesco for dipping.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.