Shrimp croquettes with gruyere

Grate cheese and squeeze out lemon. Melt the butter slowly in a pan. Extrude the butter, but do not let it color. 50 g Stir flour through butter to a cohesive mixture. Mix mixture (= roux) on low heat with stirring for about 5 minutes. Then pour milk and 1/4 liter of water into roux at once and crumble the stock cube over it. Blend the mixture with stirring while stirring and mix into (very) thick sauce. Stir in the sauce for about 2 minutes with constant stirring. Take the pan of fire and lemon juice, shrimp, 1 egg yolk (rest of the egg yolks is not used) and stir the cheese with sauce. Season with salt and pepper. Grease the griddle. Spread mixture up to 2 cm thick on plate, cover with plastic wrap and leave in refrigerator for at least 12 hours.

Cook frying fat to 180 to 190 ° C. Separate dishes with the rest of flour, dissolve the proteins and prepare breadcrumbs. Shrimp mixture to form approx. 10 croquettes of 3 x 6 cm and in turn rotate through flour, egg whites and breadcrumbs. Fry the crumbs every four in about 2 minutes in hot fat until golden brown and drain on kitchen paper. Serve croquettes with lemon wedges.