Potato croquette and seafood butter sauce - be a chef.
I made a French-style potato croquette that can be sold in dining, not just a simple croquette that I've been eating so far. Can it taste bad when I put delicious things together, including moist potato croquette, creamy seafood butter sauce, sweet chives and shallots on the outside? Make it like a chef at home! Let's go!
2 serving
Within 90 minutes
찬스키친
Ingredients
  • Potato
    200g
  • Butter
    20g
  • Eggs
    25g
  • bread crumbs
    12g
  • Salt
  • ground pepper
  • Flour
  • Eggs
  • bread crumbs
  • Shellfish
    100g
  • Charlotte.
  • Scallions
  • scallop
    2piece
  • shellfish broth
    10ml
  • Butter
    100g
  • Scallions
    10g
  • Deal
    2g
  • Charlotte.
    5g
  • truffle oil
Video
Cooking Steps
STEP 1/20
-Potato croquette. -
Cook potatoes in boiling water.
STEP 2/20
Peel the ripe potatoes and mash them with a fork.
STEP 3/20
When the potatoes are hot, add butter and mix.
STEP 4/20
Mix the eggs, add bread crumbs, salt and pepper, and knead.
STEP 5/20
When the dough is complete, rest at room temperature for 30 minutes to allow bread crumbs to absorb moisture.
(Add ingredients in order of butter, egg, bread crumbs). If you put it in at once, the eggs may be cooked or the bread crumbs may clump together.)
STEP 6/20
Make the croquette dough into the desired shape, coat it in the order of flour, egg water, bread flour, and fry it in 160 oil.
STEP 7/20
-
STEP 8/20
- Mosquito clam stock. -
Chop the shallots into thick pieces and chop the white part of the chives.
STEP 9/20
After heating the pot, stir-fry the seasoned ramie clams, shallots, and chives. When the scent comes up, add white wine, blow away the acidity and alcohol of the wine, and cook it with a lid on.
STEP 10/20
Sieve the ramie shells. Mosquito clams are used in butter sauce by removing flesh.
STEP 11/20
-Seafood butter sauce -
Boil casarechia in boiling water and cook for 7 minutes.
STEP 12/20
Divide the temple into eight equal parts.
STEP 13/20
Put the shell stock in a pot and mix the butter in three parts. If it is too hot, butter may separate, so slowly cook over low heat.
STEP 14/20
Add the temple to the sauce and cook slowly.
STEP 15/20
When the temple becomes opaque, add casarechia and ramie clams to complete the sauce. (Do not add salt separately because of the liver of the mussels and the temples.)
STEP 16/20
-Garnish. -
Cut the chives into 10cm lengths and blanch them slightly in boiling water
STEP 17/20
Prepare shallots by separating layers.
STEP 18/20
Season chives and shallots with oil and salt and bake them at 140C for 5 minutes. The shallot is baked and colored with a torch.
STEP 19/20
-Plating -
Place chives on a plate and top with potato croquette.
STEP 20/20
Sprinkle seafood butter sauce on the side of the croquette and place shallots on top of the croquette. Sprinkle truffle oil on croquet and shallot and add dill to complete.
When you make butter sauce, you don't need to use salt separately because of the liver of the temple and the shell stock. When making croquette, you must divide it in the order of butter, eggs, and bread crumbs. If mixed at once, the eggs may ripen in hot potatoes or the bread crumbs absorb moisture from the eggs and become lumpy.
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