Broccoli & Cauliflower Croquettes, Poached Eggs & Gremolata Hollandaise
Caramelized Vegetable Croquettes
2 cups partially mashed Yukon Gold potatoes
1 cup of broccoli, coarsely chopped
1 cup cauliflower, coarsely chopped
1 medium shallots, thinly sliced
2 cloves of garlic, minced
1/2 cup + another 2 tbsp of EVOO for sauteing and frying
1/3 cup of goat cheese creme fraiche, or sour cream
1/3 cup freshly grated Pecorino Romano cheese
freshly ground pepper
2 large eggs, beaten
2 cups panko crumbs
Gremolata Hollandaise Sauce*
3 large room temperature egg yolks
1 tbsp freshly squeezed lemon juice
1 tbsp Sicilian Lemon White Balsamic
1/2 cup unsalted butter
1/2 cup Milanese Gremolata Olive Oil
1 tsp kosher salt
freshly cracked pepper (optional)
*Raw egg warning
Heat the butter and olive oil in a sauce pan until warm, about 180 degrees. In the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend. With the motor running, slowly drizzle in warmed olive oil and butter.
In a saute pan, over medium-high heat, add two tablespoons of fruity extra virgin olive such as a Picual. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized. Add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the sour cream, pepper and salt. Add the caramelized veggie mixture and mix gently, keeping the veggies in tact (as mush as possible)
Add the beaten egg to a bowl, and put the Panko crumbs in another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then into the Panko bread, making sure to gently press the crumbs on to the patty. Set the patties on a lined baking sheet and set aside.
Heat 1/2" of EVOO in a wide heavy pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.
Poach 6 large eggs
Plate he warm veggie patty, set a poached egg on top of the veggie patty and ladle the Hollandaise over the top.