This is the perfect recipe to impress your guests. Olivier Deboise, the new chef at Cures Marines Trouville MGallery, made us want to try his recipe for ray wing croquettes with squash and Espelette pepper. A little gem featured on the menu of his restaurant, La Galerie, inspired by holistic cuisine and set facing the sea. While waiting for our next trip to Normandy, we’re getting busy making this delight at home—perfect as an appetizer.
For 4 people
Preparation: 80 min
Cooking: 30 min
Resting time: 30 min
Ingredients to shop
- 400 g of ray wing (cooked and shredded)
- 200 g of squash purée (butternut or red kuri squash)
- 1 bunch of chives, finely chopped
- 1 garlic clove, minced
- 1 pinch of Espelette pepper (or to taste)
- Salt and pepper
- 30 g of butter
- 30 g of flour
- 30 cl of milk
- Salt and pepper
- 2 eggs
- 100 g of flour
- 150 g of panko (Japanese breadcrumbs)
- Vegetable oil (sunflower or canola, for frying)
Recipe
Cook the ray wings in a court-bouillon for about 20 minutes. Drain, let cool, then remove the skin and cartilage. Shred the flesh and set aside.
Prepare the béchamel: In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Cook for 1 to 2 minutes, stirring constantly to remove the raw flour taste. Gradually pour in the milk while whisking to avoid lumps. Cook until you obtain a thick, smooth sauce. Season with salt and pepper. Set aside and let cool slightly.
In a large bowl, mix together the shredded ray wing flesh, squash purée, chives, garlic, and Espelette pepper. Stir the lukewarm béchamel into the mixture and mix well. The preparation should be creamy but firm enough to shape into croquettes. If the mixture is too soft, add a little flour to adjust the texture. Shape small balls or patties with your hands. Place the croquettes on a tray and refrigerate for 30 minutes to firm up.
Prepare three bowls: one with flour, one with beaten eggs, and one with panko. Dip each croquette in the flour, then in the beaten egg, and finally in the panko to coat them well.
Heat oil in a frying pan or deep fryer to 180°C (350°F). Fry the croquettes in hot oil until they are golden and crispy (about 3 to 5 minutes). Drain on paper towels. Serve the croquettes hot with a lemony yogurt sauce or a fresh herb mayonnaise.
Also, check out the nostalgic breaded fish recipe and the shrimp croquettes recipe for appetizers!
