Garnalenkrokketen - Revision history

Ch at 13:38, 24 January 2026

2026-01-24T13:38:47Z

← Older revision		Revision as of 13:38, 24 January 2026
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	[[File:Missing-image-232x150.png\|400px\|left]]		[[File:Missing-image-232x150.png\|400px\|left]]
	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		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.

			Kees Holtkamp uses very fine breadcrumbs for the first stage of crumbing the kroketten, which I reproduce here. Easier is to just use flour which also works.

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	#'''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.		#'''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.
	#'''shrimp ragout.''' Put the gelatine in cold water to soak. 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.		#'''shrimp ragout.''' Put the gelatine in cold water to soak. 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.
	#'''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.		#'''making croquettes.''' Take some of the breadcrumbs and blitz them in a food processor. Sieve the result and you should get some fine breadcrumbs. Any not passing through the sieve can be added to the unprocessed breadcrumbs in the third plate below. Set up a breadcrumbing station by putting out 3 plates, one with fine breadcrumbs (or 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.
	#'''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.		#'''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.

Ch at 13:35, 16 November 2025

2025-11-16T13:35:34Z

← Older revision		Revision as of 13:35, 16 November 2025
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	==Method==		==Method==
	#'''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.		#'''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.
	#'''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.		#'''shrimp ragout.''' Put the gelatine in cold water to soak. 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.
	#'''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.		#'''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.
	#'''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.		#'''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.

Ch at 10:24, 13 November 2025

2025-11-13T10:24:51Z

← Older revision		Revision as of 10:24, 13 November 2025
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	<small>''delicious magazine - Cees Holtkamp'' [https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/ https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/]</small>		<small>''delicious magazine - Cees Holtkamp'' [https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/ https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/]</small>
	<div class="indexkeywords"> ~~Nederlands~~ </div>		<div class="indexkeywords"> Nederland </div>
	<div class="recipeindexentry">''<small>Cees Holtkamp</small>''</div>		<div class="recipeindexentry">''<small>Cees Holtkamp</small>''</div>
	<div class="recipeindexentryadditional">Shrimp croquettes</div>		<div class="recipeindexentryadditional">Shrimp croquettes</div>

Ch at 10:19, 13 November 2025

2025-11-13T10:19:20Z

← Older revision		Revision as of 10:19, 13 November 2025
Line 36:		Line 36:

	<small>''delicious magazine - Cees Holtkamp'' [https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/ https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/]</small>		<small>''delicious magazine - Cees Holtkamp'' [https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/ https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/]</small>
	<div class="indexkeywords"> ~~Netherlands~~ </div>		<div class="indexkeywords"> Nederlands </div>
	<div class="recipeindexentry">''<small>Cees Holtkamp</small>''</div>		<div class="recipeindexentry">''<small>Cees Holtkamp</small>''</div>
	<div class="recipeindexentryadditional">Shrimp croquettes</div>		<div class="recipeindexentryadditional">Shrimp croquettes</div>

Ch at 11:23, 22 September 2024

2024-09-22T11:23:47Z

← Older revision		Revision as of 11:23, 22 September 2024
Line 2:		Line 2:

	[[File:Missing-image-232x150.png\|400px\|left]]		[[File:Missing-image-232x150.png\|400px\|left]]
	You can use unpeeled ~~hollanse~~ garnalen - grey shrimps, or ready peeled ones and some seafood or fish stock. You will need 500g of unpeeled shrimps or 200g peeled		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

	<br clear=all>		<br clear=all>

Ch at 11:22, 22 September 2024

2024-09-22T11:22:56Z

← Older revision		Revision as of 11:22, 22 September 2024
Line 2:		Line 2:

	[[File:Missing-image-232x150.png\|400px\|left]]		[[File:Missing-image-232x150.png\|400px\|left]]
	You can use unpeeled ~~hollansche~~ garnalen - grey shrimps, or ready peeled ones and some seafood or fish stock. You will need 500g of unpeeled shrimps or 200g peeled		You can use unpeeled hollanse garnalen - grey shrimps, or ready peeled ones and some seafood or fish stock. You will need 500g of unpeeled shrimps or 200g peeled

	<br clear=all>		<br clear=all>
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	;shrimps		;shrimps
	:''either''		:''either''
	::500g unpeeled shrimps		::500g unpeeled shrimps - hollandse garnalen or grey shrimps
	::1 Tbsp butter		::1 Tbsp butter
	::1 shallot, finely chopped		::1 shallot, finely chopped
	:''or''		:''or''
	::200g peeled shrimps		::200g peeled shrimps - hollandse garnalen or grey shrimps
	::125ml good quality stock, ideally crustacean, but fish or at a pinch chicken		::125ml good quality stock, ideally crustacean, but fish or at a pinch chicken
	:''and other ingredients''		:''and other ingredients''

Ch: Created page with "⇐ The Green Book left You can use unpeeled hollansche 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 ::1 Tbsp butter ::1 shallot, finely chopped :''or'' ::200g peeled shrimps ::125ml good quality stock, ideally crustacean, but fish or at a pinch..."

2024-09-22T11:21:42Z

Created page with "⇐ The Green Book 400px|left You can use unpeeled hollansche garnalen - grey shrimps, or ready peeled ones and some seafood or fish stock. You will need 500g of unpeeled shrimps or 200g peeled <br clear=all> ==Ingredients== ;shrimps :''either'' ::500g unpeeled shrimps ::1 Tbsp butter ::1 shallot, finely chopped :''or'' ::200g peeled shrimps ::125ml good quality stock, ideally crustacean, but fish or at a pinch..."

New page

[[The Green_Book|⇐ The Green Book]]

[[File:Missing-image-232x150.png|400px|left]]
You can use unpeeled hollansche garnalen - grey shrimps, or ready peeled ones and some seafood or fish stock. You will need 500g of unpeeled shrimps or 200g peeled

<br clear=all>
==Ingredients==
;shrimps
:''either''
::500g unpeeled shrimps
::1 Tbsp butter
::1 shallot, finely chopped
:''or''
::200g peeled 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==
#'''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.
#'''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.
#'''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.
#'''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.

<small>''delicious magazine - Cees Holtkamp'' [https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/ https://deliciousmagazine.nl/delicious-helpt/kooktechnieken/stap-voor-stap-garnalenkroketten-van-cees-holtkamp/]</small>
<div class="indexkeywords"> Netherlands </div>
<div class="recipeindexentry">''<small>Cees Holtkamp</small>''</div>
<div class="recipeindexentryadditional">Shrimp croquettes</div>