JOSELITO CROQUETTE

Ferrán Adriá

JOSELITO CROQUETTE

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200 g finely chopped Joselito ham


50 g Joselito Oil


100 g butter


40 g chopped shallots


165 g flour


200 g cream


600 g Joselito Consomme


Salt


White breadcrumbs


Sliced Joselito Ham


1 egg


1 L olive oil


5 gelatin leaves (optional)

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1. Heat the cream with the ham consomme.


2. Add butter, Joselito oil and the chopped shallot to a large saucepan.


3. Cook over a low heat until the shallots are sauteed. Add the flour and stir constantly until a roux forms. 


4. Add the hot cream and consomme and half of the chopped ham. Cook 5 minutes over a medium heat, stirring constantly with a whisk or spatula.


5. When the mixture comes together, remove from heat and add the remaining chopped ham. 


6. Add salt to taste.


7. Line a plate with clear film. Arrange the croquette mixture and let cool for at least 1 hour in the fridge. 


8. Shape 30 g balls of the mixture into croquettes.


9. Coat the croquettes in flour, beaten egg and breadcrumbs.


10. Heat oil in a pan and fry the croquettes, turning several times until well browned. 


11. Serve the croquettes draped with a slice of Joselito ham. 

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