Zarzuela de Marisco y pescado

Zarzuela de marisco y pescado

16-09-2025, 11:41

Zarzuela

Ingredients (serves 4): 200 g salmon 200 g monkfish 200 g seabass 400 g large prawns 12 mussels in shell 250 g mussels, cleaned 2 squid, cut into 2 cm pieces 300 g clams 150 g small shrimps 1 large white...   More

Ham Melon Croquettes.

Ingredients (for 4 people, 12 croquettes):
• 1 sweet ripe melon (Galia or piel de sapo)
• 150 g Iberico ham (slices 0.5 cm)
• 250 g butter
• 300–350 g flour
• 1 liter vegetable stock
• 0.25 liter cooking cream
• 20 g gelatin
• Fine breadcrumbs
• Coarse breadcrumbs
• 2–3 eggs
• Salt and pepper
• Mayonnaise
• Truffle tapenade
• Garnish

Preparation

Cut the ham slices into small cubes and briefly fry in a little olive oil (to release flavor).

Clean the melon, purée the flesh (too much liquid? Let it drain a little).

Beat the eggs in a large bowl (for dipping the croquettes).

Prepare bowls with breadcrumbs (large enough).

Prepare the vegetable stock (a cube is fine) and let cool. (Cold added to warm gives a smooth binding).

Cooking

Heat butter in a pan until lightly browned and add the flour. Lower the heat and stir well with a spatula until a firm, smooth roux forms.

Let the roux cook gently until it looks dry and lighter in color.

Add one quarter of the stock while stirring vigorously. When it binds smoothly, add another quarter.

Now add the melon purée and keep stirring. At this stage, a whisk can be used to make it very smooth.

Briefly bring the salpicon to a boil and remove from the heat.

Add the cooking cream and stir until smooth.

Add the gelatin and mix well until fully dissolved.

Taste the salpicon and add salt and pepper if necessary (though usually not needed).

Spread the salpicon in a flat dish, preferably lined with non-stick plastic foil. Max height 3–4 cm.

Place in the refrigerator and let cool for at least 6 hours.

Meanwhile, mix the truffle tapenade with the mayonnaise and season with salt and pepper.

Making the croquettes
• Cut the cold salpicon into long strips of 3–4 cm (depending on the size you want).
• Then cut even croquette pieces.
• Dip each croquette in the egg mixture, let excess drip off, and roll in fine breadcrumbs. Repeat for all croquettes.
• Ensure they are evenly coated.
• Repeat, this time coating with coarse breadcrumbs.
• Now shape the croquettes neatly with your hands. (As in the photo, they were round, but the traditional long shape also works — flavor stays the same).
• Place back in the fridge. Before serving, fry golden brown. If they have not been frozen, it will take less time.

Serving
Put 3 small dots of truffle mayonnaise on a plate and place the croquette on top. Use a piping bag — it looks nicer and is easier. Add a little on top as well. Garnish with something fun.
Tip: Save a few ham cubes and sprinkle them over the plate. Any salpicon left? Put in plastic and freeze. Easy for next time!
👉 Enjoy your meal!