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

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.