Carmelis chevre & risotto croquettes
Salsa verde & preserved lemon mayo
This feature all came from the fact that we had a 25lb case of local, organic green peppers in the fridge that no one wanted to use. As a result of this I made a giant batch of salsa verde and a giant batch of gazpacho. The salsa verde is what got this feature to come together.
For the salsa I did a fine dice of green peppers, cucumbers, celery, shallots, garlic & capers. To that I added a large amount of lemon juice and zest, some chili flakes, seasoning and olive oil.
The croquettes where made with cooked risotto, Carmelis chevre, seasoning and herbs, then breaded and deep fried.
The fish was simply pan seared and finished with a little bit of brown butter, lemon and herbs.
This special was very well recieved. The service staff was also very happy that I made extra croquettes, so they could all snack on them after service like the bloody vultures that they are.
Sean Peltier
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