Spring Release 2022

2019 Hoc

52% Carignan, 33% Cabernet Sauvignon, 15% Syrah

Cod and Potato Croquettes

Recipe courtesy of Chef Justin Monson
  1. Parboil the Yukon Gold Baker Potatoes with whole garlic cloves until tender. 
  2. Poach local cod with thyme and shallots in cream until tender. 
  3. While hot, peel the potatoes. Grate them on a box grater and add the cod mixture.  To this, add eggs, fresh breadcrumbs, herbs, and salt and pepper. 
  4. Form this mixture into a log and chill until firm.
  5. Slice into cork-size portions and bread with panko crumbs. 
  6. Pan-fry these portions until golden brown.
  7. Plate the croquettes with Espelette Pepper Remolaude and roasted red peppers.
  8. Garnish Cod and Potato Croquettes with Beet Micro Greens.
  9. Serve with a glass of Hoc and enjoy!

More of Spring Release 2022