ham hock croquettes with truffled pea puree and fried quail egg

Author of this recipe: Jenelle Roebke

"Indulge in crispy ham hock croquettes with creamy truffled pea puree and a fried quail egg—a gourmet appetizer perfect for any occasion. #Foodie #Recipe"

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Ingredients

• ### Ingredients for Ham Hock Croquettes with Truffled Pea Puree and Fried Quail Egg
• **Ham Hock Croquettes:**
• - Smoked ham hock (cooked and shredded)
• - Potatoes (peeled and mashed)
• - Butter (unsalted)
• - All-purpose flour
• - Whole milk
• - Fresh parsley (chopped)
• - Dijon mustard
• - Salt and black pepper (to taste)
• - Breadcrumbs (for coating)
• - Eggs (beaten, for binding)
• - Vegetable oil (for frying)
• **Truffled Pea Puree:**
• - Fresh or frozen peas
• - Truffle oil (high-quality)
• - Garlic cloves (minced)
• - Heavy cream
• - Butter (unsalted)
• - Salt and black pepper (to taste)
• - Fresh mint leaves (optional, for garnish)
• **Fried Quail Egg:**
• - Quail eggs
• - Olive oil or butter (for frying)
• - Salt and black pepper (to taste)
• **Optional Garnishes:**
• - Microgreens or pea shoots
• - Grated Parmesan cheese
• - Extra truffle oil (for drizzling)
• **SEO Keywords:**
• - Ham hock croquettes
• - Truffled pea puree
• - Fried quail egg
• - Gourmet appetizer recipe
• - Smoked ham hock recipe
• - Truffle oil recipes
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• - Elegant party food
• - Comfort food with a twist
• This recipe combines **smoky ham hock croquettes**, **creamy truffled pea puree**, and **delicate fried quail eggs** for a luxurious and flavorful dish perfect for special occasions or gourmet dining.

Steps

1. # How to Make Ham Hock Croquettes with Truffled Pea Puree and Fried Quail Egg
3. This gourmet recipe combines the rich flavors of ham hock croquettes with the earthy aroma of truffled pea puree and the delicate touch of a fried quail egg. Perfect for a special occasion or to impress your guests, this dish is a harmonious blend of textures and flavors. Follow these detailed steps to create this culinary masterpiece.
5. ---
7. ## **Ingredients**
8. ### For the Ham Hock Croquettes:
9. - 2 ham hocks (about 1.5 lbs)
10. - 1 onion, chopped
11. - 2 carrots, chopped
12. - 2 celery stalks, chopped
13. - 4 cups chicken stock
14. - 2 cups milk
15. - 1 cup flour
16. - 1 cup breadcrumbs
17. - 2 eggs, beaten
18. - Salt and pepper to taste
19. - Vegetable oil for frying
21. ### For the Truffled Pea Puree:
22. - 2 cups frozen peas
23. - 1 tbsp truffle oil
24. - 1/4 cup heavy cream
25. - Salt and pepper to taste
27. ### For the Fried Quail Eggs:
28. - 6 quail eggs
29. - 1 tbsp olive oil
30. - Salt and pepper to taste
32. ---
34. ## **Step-by-Step Instructions**
36. ### **1. Prepare the Ham Hock Croquettes**
37. 1. **Cook the Ham Hocks**: In a large pot, combine the ham hocks, onion, carrots, celery, and chicken stock. Bring to a boil, then reduce to a simmer and cook for 2-3 hours until the meat is tender and falls off the bone.
38. 2. **Shred the Meat**: Remove the ham hocks from the pot, let them cool, and shred the meat into small pieces. Discard the bones and excess fat.
39. 3. **Make the Béchamel Sauce**: In a saucepan, heat the milk. In a separate pan, melt 2 tbsp of butter, add 2 tbsp of flour, and cook for 1-2 minutes. Gradually whisk in the warm milk until smooth. Cook until thickened, then season with salt and pepper.
40. 4. **Combine and Chill**: Mix the shredded ham hock with the béchamel sauce. Spread the mixture onto a tray and refrigerate for 2 hours until firm.
41. 5. **Shape and Coat**: Form the mixture into small croquettes. Dip each croquette in flour, then beaten egg, and finally breadcrumbs.
42. 6. **Fry the Croquettes**: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the croquettes until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
44. ### **2. Make the Truffled Pea Puree**
45. 1. **Cook the Peas**: Boil the frozen peas in salted water for 3-4 minutes until tender. Drain and rinse under cold water.
46. 2. **Blend the Puree**: In a blender, combine the peas, truffle oil, and heavy cream. Blend until smooth. Season with salt and pepper to taste.
48. ### **3. Fry the Quail Eggs**
49. 1. **Heat the Oil**: In a small non-stick pan, heat olive oil over medium heat.
50. 2. **Cook the Eggs**: Crack the quail eggs into the pan and fry for 1-2 minutes until the whites are set but the yolks remain runny. Season with salt and pepper.
52. ### **4. Plate the Dish**
53. 1. **Arrange the Components**: Spoon a generous amount of truffled pea puree onto each plate. Place 2-3 ham hock croquettes on top.
54. 2. **Add the Quail Egg**: Carefully place a fried quail egg on top of the croquettes.
55. 3. **Garnish and Serve**: Optionally, garnish with microgreens or a drizzle of truffle oil for an extra touch of elegance.
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59. ## **SEO-Friendly Tips**
60. - **Keywords**: ham hock croquettes, truffled pea puree, fried quail egg, gourmet recipe, ham hock recipe, croquettes recipe, truffle oil, quail egg recipe.
61. - **Meta Description**: Learn how to make gourmet ham hock croquettes with truffled pea puree and fried quail egg. This step-by-step recipe is perfect for impressing guests or enjoying a special meal.
62. - **Internal Linking**: Link to related recipes like "How to Make Classic Béchamel Sauce" or "Easy Truffle Oil Recipes."
64. Enjoy this luxurious dish that combines crispy, creamy, and earthy flavors in every bite!

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• ham hock croquettes with truffled pea puree and fried quail egg