Ostend shrimp croquettes 

Make a thick bechamel sauce (melted butter, flour, fish broth) and mix away from the fire with two egg yolks, mixed with cream (liaison). Add Parmesan and the peeled shrimps. Season with salt, pepper, nutmeg and lemon juice. Pour in soaked in gelatine leaves. Pour the sauce into a shallow dish and leave overnight to set in the fridge.   Cut rectangular pieces from the dough and roll them into oblong croquettes. Coat successively with flour, then roll them in beaten egg and finally in the breadcrumbs. Fry the croquettes in oil at 180°C until crisp. Serve with homemade bread, fried parsley, lemon parts and mayonaise.
cream butter North Sea shrimps flour Parmesan fish broth egg yolks juice of 1 lemon

gelatine sheets 

salt and pepper

nutmeg

eggs

parsley

bread

mayonaise

breadcrumbs

A Recipe Guide For The Amateur Chef Belgian Cuisine

Ostend shrimp

croquettes 

cream butter North Sea shrimps flour Parmesan fish broth egg yolks juice of 1 lemon

gelatine sheets 

salt and pepper

nutmeg

eggs

parsley

bread

mayonaise

breadcrumbs

Make a thick bechamel sauce (melted butter, flour, fish broth) and mix away from the fire with two egg yolks, mixed with cream (liaison). Add Parmesan and the peeled shrimps. Season with salt, pepper, nutmeg and lemon juice. Pour in soaked in gelatine leaves. Pour the sauce into a shallow dish and leave overnight to set in the fridge.   Cut rectangular pieces from the dough and roll them into oblong croquettes. Coat successively with flour, then roll them in beaten egg and finally in the breadcrumbs. Fry the croquettes in oil at 180°C until crisp. Serve with homemade bread, fried parsley, lemon parts and mayonaise.
a recipe guide for the amateur chef Belgian Cuisine