Pil Pil Croqueta with Petrossian Royal Transmontanus Caviar

Adapted by StarChefs.com
September 2011
Yield: 6 Servings


1 quart Spanish Arbequina extra virgin olive oil
1 head garlic, split in half
1 ounce cod skin
4 ounces fish stock
1½ cup all-purpose flour, plus extra flour for breading
2 ounces unsalted butter
4 sheets gelatin, bloomed
1 gram xanthan gum
1 teaspoon espellete pepper
3 whole eggs, beaten
3 cups panko crumbs
3 quarts canola oil
1 ounce Royal Transmontanus caviar


In a non-reactive stainless steel pot, combine the olive oil, garlic, and cod skin and cook over low heat. Once the cod skin is soft, remove the skin from the pot, strain the olive oil through a chinois, and reserve. In a separate non-reactive stainless steel pot, add the fish stock and blanched cod skin. Using a whisk, stir and break apart the skin. Add the flour and the butter to the cod skin mixture, and slowly stream in the reserved olive oil to emulsify. Once the oil has been incorporated, add the bloomed gelatin and xanthan gum. Pass the mixture through a chinois, add the espellete pepper, and combine. Chill the batter. Once cold, quenelle the batter to form croquettes. Bread the croquettes, dipping the croquettes in flour, then egg wash, and finally panko crumbs. Fry the croquettes in canola oil at 375°F, or until golden brown, and top them off with a generous dollop of the caviar.

Caviar provided by Petrossian