Shrimp croquettes

Melt the butter in a thick-bottomed pan and fry the shallot in a low setting for about 4 minutes. Add the flour all at once and stir for a few minutes until the flour is released from the bottom.

Pour in the wine and fish stock. Bring to a simmer, stirring sauce while stirring. Let it simmer for about 10 minutes and stir regularly over the bottom of the pan.

Stir the shrimp through the sauce and season with salt and pepper.

Pour the ragout onto a baking tray or baking dish that has been rinsed with water and allow to cool.

Cover with cling film and let stiffen in the refrigerator for about 2 hours.

Form around 12 croquettes of the ragout by hand. Use enough flower to prevent sticking.

Prepare 3 dishes with a layer of flour, breadcrumbs and protein respectively. First take the croquettes through the flour, then through the protein and finally through the breadcrumbs. Repeat these steps if necessary for a firmer breading layer.

Place the croquettes on a plate and leave them covered in the refrigerator for about 30 minutes.

Heat the oil to 180 ° C and fry the croquettes in portions of 4 in a few minutes until golden brown.

Delicious with fried parsley and a lemon wedge.