Garnalenkrokketen

⇐ The Green Book

You can use unpeeled hollandse garnalen - grey shrimps, or ready peeled ones and some seafood or fish stock. You will need 500g of unpeeled shrimps or 200g peeled

Ingredients

shrimps

either

500g unpeeled shrimps - hollandse garnalen or grey shrimps

1 Tbsp butter

1 shallot, finely chopped

or

200g peeled shrimps - hollandse garnalen or grey shrimps

125ml good quality stock, ideally crustacean, but fish or at a pinch chicken

and other ingredients

40g butter

plain flour - 50g + 1 tsp + some for bread crumbing

125ml milk

3g gelatine, soaked in cold water

1 egg yolk

25g double cream

½ Tbsp finely chopped parsley

white pepper

cayenne pepper

tabasco,

2 egg whites

breadcrumbs, e.g. panko

vegetable oil for deep frying

Method

1. if using unpeeled shrimps. Peel all the shrimps saving the heads and carcasses. Melt the Tbsp of butter in a pan and sweat the chopped shallot without colouring. Add the shrimp heads and carcasses and just cover with cold water. Bring to the boil, remove from heat and allow to cool. When cool, strain and measure off 125ml of the stock to use - saving the rest for some other recipe.
2. shrimp ragout. Melt the 40g of butter in a pan and add the 50g of flour. Cook gently for a couple of minutes to cook out the flour. Add the 125ml of stock and 125ml of milk bit by bit, in about 3 portions, beating smooth with a whisk. Bring to a boil. Allow to cook out for about 10 minutes on low heat, stirring with the whisk frequently. Season to taste with salt, pepper, cayenne and tabasco. Squeeze the water from the gelatine and stir into sauce. Allow to cool slightly to avoid scrambling the eggs, then whisk in the cream and then the egg yolk. Stir in the parsley and shrimps. Pour into a dish and allow to cool in the fridge for at least 2 hours, preferably overnight.
3. making croquettes. Set up a breadcrumbing station by putting out 3 plates, one with flour, one with the egg whites mixed thoroughly with the tsp of flour, and one with breadcrumbs. Take approx 40g of the ragout and shape in the plate of flour to a short, fat cylinder - about twice as long than wide. then coat in the egg whites and then in breadcrumbs. When all done return to fridge to rest a little.
4. frying. Heat the vegetable oil for deep frying to 180℃ and deep fry the croquettes in batches for 2-3 minutes making sure they have plenty of room. Drain on kitchen paper.

delicious magazine - Cees Holtkamp https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/

Netherlands

Cees Holtkamp

Shrimp croquettes