Croquette of oyster
A classic preparation with a special filling! The fantastic salty flavour of the oyster really comes into its own in this croquette.
Makes 500 grams.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Egg
- Fish
- Celery
- Sulphite
- Gluten
- Mollusks
- Pescetarian
Ingredients
- 20 oysters, Tarbouriech
- 2 shallots, diced
- 1/2 clove garlic, finely chopped
- 50 g butter
- 50 g flour
- 300 ml fish fumet
- 100 ml whipping cream
- 10 g watercress, finely chopped
- 18 g flat-leaf parsley, finely chopped
- 1 lime
- 200 g flour
- 200 ml egg white
- 400 g panko breadcrumbs
- as needed salt and pepper
Preparation method
- Open the oysters and pour off the liquid (seawater), but reserve the juice of the oyster. This juice will be found under the oyster.
- Chop the oyster meat with a chef's knife.
- Fry the shallot and garlic in the butter, being careful not to brown.
- Add 50g flour and continue to stir on the heat until it forms a roux.
- Add the fish fumet, stir until smooth, and simmer for 15 minutes.
- Cool quickly and combine with the cream, the chopped oysters, and the finely chopped herbs.
- Season with lime juice and zest, salt and pepper.
- Chill until firm and then shape as desired.
- Bread à l’anglaise (flour-egg white-panko and then another layer of panko).
- Deep-fry at 170°C until golden brown.
Serving suggestions
- As an amuse-bouche.
- As a starter, e.g. as shown in the photo with tartare sauce.
- Use in a dish with components of mackerel, samphire, and fennel.
- Use in a dish with components of poultry, celery, and green herbs.
