Halibut And Cheese Croquettes
  • 2 1/2 tablespoons unsalted butter
  • 12 ounces halibut steaks
  • 3/4 cup (or more) water
  • 3/4 cup dry white wine
  • 1/4 onion, sliced
  • 1/2 carrot, peeled, cut into 4 pieces
  • 2 fresh parsley sprigs
  • 1/2 bay leaf
  • 1/8 teaspoon dried thyme, crumbled

  • 2 1/2 tablespoons olive oil
  • 6 tablespoons all purpose flour
  • 1/2 cup milk
  • Ground nutmeg
  • 1/2 teaspoons dry Sherry
  • 3/4 cup grated Monterey Jack cheese
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1 egg, beaten with 1 teaspoon water
  • 2 cups fresh white bread crumbs
  • Vegetable oil (for frying)
Melt 1 tablespoon butter in heavy large skillet over high heat. Add fish and cook 1 minute per side. Add 3/4 cup water, white wine, onion, carrot, parsley, bay leaf and thyme. Season with salt and pepper. Bring to boil. Reduce heat, cover and simmer until fish is cooked through, about 15 minutes. Remove fish from liquid. Strain cooking liquid into measuring cup. If necessary, boil liquid until reduced to 1/2 cup or add more water to equal 1/2 cup; reserve liquid. Remove skin and bones from fish. Using fingertips, flake fish into bowl. Set aside.

Butter small baking dish. Melt remaining 1 1/2 tablespoons butter with 2 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add flour and cook 3 minutes, stirring constantly. Gradually whisk in milk, then 1/2 cup reserved halibut cooking liquid. Season to taste with nutmeg, salt and pepper. Cook over medium heat until mixture resembles thick paste, stirring constantly, about 1 minute. Add fish, Sherry, cheeses and parsley and stir until very thick, about 1 minute. Spread mixture in prepared dish. Cover with plastic wrap and refrigerate until firm, about 2 hours. (Can be prepared up to 1 day ahead; keep refrigerated.)

Place egg mixture in one bowl and fresh white breadcrumbs in another. With floured hands, shape halibut mixture into 1-inch balls. Roll each in egg mixture, then in breadcrumbs, coating completely. Set croquettes aside.

Heat 1 inch oil in heavy medium skillet to 375°F. Add croquettes to skillet in batches and cook until golden brown, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer croquettes to paper towels and drain. Arrange on platter and serve.