To celebrate the new vintage of our 2020 Tinto Rey Rosé, we teamed up with locally-loved Kuji Asian Grill from our neighboring town – Woodland, California. This delicious Wine Club recipe is perfect to pair with a bottle of Rosé on a cold winter’s night!
We are so grateful to Kuji’s talented chefs, Kai and Suji Jung, for taking time to share this recipe with us. We hope you enjoy it as much as we do!
Makes: Approximately 8 servings Total prep/cook time: 90 minutes
- 1 lb. Yukon gold potatoes, peeled and quartered
- 1 medium zucchini, diced small
- 1 medium carrot, diced small
- 1 medium yellow onion, diced small
- ½ bunch of green onion, diced small
- 12 oz. fresh salmon, diced large
- 1 cup butter
- Canola oil for deep frying (amount varies, based on pan size)
- 4 eggs
- 2 cups flour
- 2, 8 oz. boxes of Panko crumbs
- Place potatoes in a small pot and cover with water. Bring potatoes to a simmer and cook for 20 – 30 minutes until tender, drain in colander and let dry.
- Sauté the zucchini, carrots, and yellow onion on medium-high heat with 2 tablespoons of butter until tender. (About 3 minutes)
- Melt the remaining butter slowly over medium-low heat in a small saucepan. Once butter is melted, add the salmon and poach until fully cooked, about 10 minutes. Remove the salmon and reserve excess butter.
- In a large bowl, smash the potatoes, and add in the cooked vegetables, green onions, salmon and reserved butter. Mix thoroughly and season with salt and pepper to taste. Let cool to room temperature.
- Once cooled, form mixture into croquette patties and place on a tray lined
- with parchment paper. Place tray in refrigerator and let set.
- Place the flour, eggs, and panko into separate bowls. Whisk the eggs with 2 ounces of water. Cover croquettes in flour, then egg, and then panko.
- Heat enough oil to completely submerge croquettes to 325 degrees. Gently place croquettes in oil, and fry for about 5 minutes or until golden brown.
- Drizzle croquettes with lemon aioli and enjoy with a glass of Tinto Rey Rosé!
About the Guest Chefs: Kai & Suji Jung
Chefs Kai and Suji Jung have been bringing classic dishes from Hawaii and Korea to Woodland since early 2019. Kuji Asian Grill offers outstanding food lovingly prepared in an open kitchen – where you can hear your marinated short ribs hit the fire, listen to your rice crisp in the hot stone-pot bibimbap, and “talk story” with the chefs.
Kai grew up in Davis, California, where he realized his true passion: eating. This led him to attend the Culinary Institute of America in Hyde Park, New York. He then moved to the Big Island of Hawaii, started working for the Hilton Waikoloa Village, and met his wife Suji who is also the co-owner and chef of Kuji Asian Grill.
Suji is a native from the bustling port city of Busan, South Korea. Raised in a restaurant family, she spent much of her youth in the kitchen learning to cook from her mother. She attended Kyungnam College in Busan where she obtained her Certificate of Professional Korean Cooking along with her degree in Culinary Arts.
In 2019, they started Kuji together, realizing their dreams of sharing their interpretations of classic dishes from both Hawaii and Korea. Kuji is located in Gibson Plaza next to Pioneer High School and Woodland Community College and offers a casual eating space with delicious food.
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