A culinary speciality straight from Belgium and the Netherlands, proposed here by Le Flavio


Ingredients for 20 croquettes:

  • 4 teaspoons of fish stock (which can be homemade from turbot/seabass bones and shrimp heads)
  • 100 cl of milk
  • 100 cl of white wine
  • 1 bouquet garni
  • 200 g of butter
  • 400 g of flour
  • 200 g grated Emmental cheese
  • 4 egg yokes
  • 1200 g of peeled cooked shrimps
  • 8 teaspoons of chopped parsley, salt and pepper

For the breadcrumb coating
Fine breadcrumbs, 1 egg yolk, 1 tablespoon of flour


In a saucepan, mix the fish stock with the milk, add the white wine and bouquet garni, bring to the boil and simmer for 10 mn. Sieve the stock, cover with cling film and leave to cool for 1h.

Melt the butter in a pan, add a sprinkling of flour, stir and add the stock little by little, mixing with a whisk. Add salt and pepper and continue to cook, stirring constantly. When the bechamel sauce thickens, remove the pan from the heat.

Add the Emmental, 4 egg yokes (to bind), the shrimps (cooked and peeled) and the fresh parsley.

Stir, pour the paste into a bowl, and refrigerate for at least 2h.

Shape the paste into quenelles (elongated dumplings), place on a baking sheet and leave in the freezer for about 1h. Then do the double coating by sprinkling the quenelles with flour, before dipping them in the egg yolk, then the breadcrumbs. Repeat this step twice.

Deep-fry the croquettes to brown them, then dab to remove the excess oil. Serve hot.


Chef’s tip: serve with a “Mojo Verde” sauce made with 1 tablespoon of olive oil and 1 tablespoon of red wine

See other shrimp and prawn dishes from the resort’s many restaurants.

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