Cooking time: 1 hour
Béchamel cream
Melt the butter in a large saucepan, then add flour and lower heat stirring constantly to brown the mix without burning.
Gradually add warm milk, nutmeg, pepper and salt stirring constantly to remove any lumps. If you see any lumps use a blender or whisk to create a smooth texture of the bechamel cream.
Reduce to a low heat and continue stirring allowing the béchamel to thicken, while in another pan, saute the onions until clear. Add the cod and garlic to the onions and finally the chopped parsley.
Add the onion and cod mix to the béchamel allowing it to finish thickening, it needs to be quite thick before taking off the heat to allow to cool.
Pour the mixture into a shallow dish allowing to cool.
To make the croquettes, take a dessert spoon of the mix and with clean hands shape into a ball. Dip into the whipped egg mix, then the breadcrumbs. Fry in a pan with very hot oil.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.
