Croquettes de Crevettes
Authentic Belgian garnaalkroketten: delicate North Sea grey shrimp encased in a rich shrimp-stock béchamel, double-breaded in fine breadcrumbs, and fried crisp with fried parsley and lemon.
Ingredients
- • 300g North Sea grey shrimp (crevettes grises), hand-peeled
- • 60g butter and 70g plain flour for roux
- • 350ml rich shrimp stock (made from shells) and 150ml whole milk
- • 2 egg yolks and 60ml double cream
- • 50g grated Gruyère cheese
- • 2 whole eggs beaten and 150g breadcrumbs for coating
- • Fresh curly parsley for deep frying and lemon wedges
Preparation Steps
Make a roux with butter and flour, then whisk in the hot shrimp stock and milk until very thick. Whisk the egg yolks with cream, stir into the sauce off heat, then fold in the grated cheese and peeled grey shrimp. Season with cayenne pepper, nutmeg, and salt.
Spread the filling in a shallow dish, cover with plastic film touching the surface, and refrigerate for at least 4 hours until completely firm.
Shape into 8 oblong croquettes. Roll in flour, dip in beaten egg, and roll in fine breadcrumbs. Repeat the egg and breadcrumbs dip for a solid seal.
Deep fry at 180°C for 4 minutes until crisp and golden brown. Flash-fry curly parsley sprigs for 15 seconds until translucent-crisp, serving together with lemon wedges.