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 500g.

Ingredients
20 |
|
oysters, Tarbouriech |
2 |
|
shallots, finely chopped |
0.5 |
clove |
garlic, finely chopped |
50 |
g |
butter |
50 |
g |
flour |
300 |
ml |
fish fumet |
100 |
ml |
cream |
10 |
g |
watercress, finely chopped |
0.25 |
bunch |
flat-leaf parsley, finely chopped |
50 |
g |
butter |
1 |
|
lime |
200 |
g |
flour |
200 |
ml |
egg whites |
400 |
g |
panko |
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 composition with components of mackerel, samphire, and fennel.
- Use in a composition with components of poultry, celery, and green herbs.