TO DO THE CROQUETTE Freeze the galleys for 24 hours well stretched so that we can after peel them and extract the meat. Once peeled, make a stir-fry with butter, leek and onion. After a few minutes, add the finely chopped galley meat. In two minutes we add flour and let it cook everything together for a while. Pour in the milk that comes in and season with salt and white pepper. As soon as we have it, we place everything in a deep tray well covered with film for 24 hours in the fridge. The next day, we start making croquette balls by passing them through flour, egg and Panko (in that order).

TO DO THE VELOUTÉ Fry the skins of the galleys with butter, and cover with water, boiling for about 20 minutes. Meanwhile, make a roux in a pan by mixing butter and flour, cook for about 2 minutes. When the 20 minutes have passed, strain the galley broth through a chinese strainer, into another saucepan add the Roux little by little until it reaches the desired thickness (it should be silky), season with salt and set aside.

FOR THE GALLEY OIL Heat extra virgin olive oil in a saucepan and add the galley skins, fry them together with crushed garlic. Let it rest until it is cold, strain it through a strainer and store it in a bottle.

PLATE Heat the velouté and put a spoonful in the middle of the plate, take the bottle and put a few drops of galley oil around the velouté, to perfume it, fry the croquette in plenty sunflower oil or soft olive oil , we remove the excess oil with kitchen paper and place the croquette centered on top of the velouté.

Photo and recipe:Mestral Restaurant