INGREDIENTS

• Concentrated galley broth.
• Galleys 2kg.
• Onion 480gr.
• Garlic 20 gr.
• Bay leaf, black peppercorns, pink peppercorns (to taste).
• Leek 110gr.
• Celery 70gr.
• Carrot 200gr.
• Sunflower oil 200ml.
• White wine 300ml.
• Fish broth 2lts.
• Roux (sauce/base of toasted flour and butter).
• Butter 300gr.
• Flour 300gr.
• The truffle paste to taste is completely optional.

DESCRIPTION

Place the sunflower oil in a pot, once it’s hot add the bay leaf. There is no need to peel the peppercorns and spices added in this paste. Once the oil is scented, add the large size cutted vegetables, starting with the onion, and then the carrot. Fry until the vegetables take on color and then add the tomato, the galleys and celery. We continue to fry everything for around 5 minutes on low heat. Once all the vegetables are mixed in, add the white wine. We reduce the alcohol little by little, and add the fish broth. Once it starts to boil, about 20 minutes. After the time, we filter everything to obtain a clean broth and separate 1,100ltrs.

CROQUETTE BASE

Make the roux in a pot, place the butter and flour to cook for a few minutes on a low heat, without stopping stirring and little by little add the hot broth that we prepared earlier. A mixture of thick texture will form, and we will not stop stirring until we see the bottom of the pot, this will mean being able to remove it from the heat and add the truffled paste and the previously scalded and peeled galleys. Place the preparation on a tray and cover it with cling film touching the top of the product so that no layer forms. Leave it to rest for a day to be able to make the croquettes later. With these amounts of ingredients, between 70 and 80 units of croquettes will emerge, depending on the size of the croquette. To coat, first dip them in flour and then in the beaten egg. Finally, coat them with breadcrumbs mixed with Panko to get a crispy and delicious coating.

ACCOMPANYING PLATE Small shrimp and nori seaweed mayonnaise.

Photo and recipe: Les Veles Restaurant