👨‍🍳 تعليمات

1. 1

   Make the ragout: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.

2. 2

   Gradually whisk in the milk and then the fish/shrimp stock until smooth. Bring to a simmer, stirring, until the mixture thickens.

3. 3

   Remove from heat. Stir in the soaked and squeezed gelatin sheets until dissolved. Whisk in the egg yolks and heavy cream.

   💡 نصائح احترافية: Adding egg yolks off the heat prevents them from scrambling.
4. 4

   Gently fold in the peeled shrimp and chopped parsley. Season with salt, white pepper, and cayenne pepper. Taste and adjust seasoning.

5. 5

   Pour the ragout into a shallow dish or baking pan. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or preferably overnight, until firm.

6. 6

   Prepare for breading: Set up three shallow bowls with flour, beaten egg whites, and breadcrumbs (mix fine and coarse for best results).

   💡 نصائح احترافية: Using both fine and coarse breadcrumbs creates a better crust.
7. 7

   Once the ragout is firm, scoop portions onto a work surface and shape them into croquettes (oval or cylindrical).

8. 8

   Dredge each croquette first in flour, then dip in egg white, and finally coat thoroughly in breadcrumbs. Place on a parchment-lined baking sheet.

   💡 نصائح احترافية: Ensure each croquette is fully coated for a crisp exterior.
9. 9

   Chill the breaded croquettes for at least 30 minutes to help the coating set.

10. 10

    Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Fry the croquettes in batches for 3-5 minutes, or until golden brown and heated through.

    💡 نصائح احترافية: Do not overcrowd the fryer, as this will lower the oil temperature.
11. 11

    Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately.