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Croquetta Madame
Recipe by Jamie Fleming
Try Jamie Fleming's Croquetta Madame today!
- Steps
- Ingredients
Ingredients
Maple Bechamel
Croqueta Puck
Pickled Shallot
Crumb Croqueta
To Assemble
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Steps
- Set a deep fryer to 180°C.
- For the Bechamel, in a small saucepan, place milk, garlic and thyme over low-medium heat until just simmering. Remove from heat and allow to rest for 10 minutes.
- In another saucepan, add butter and melt on a medium heat. Once melted and bubbling, add flour and stir vigorously with a whisk.
- Once combined, cook over low heat until golden and bubbling. Add a pinch of salt and stir.
- Strain the milk and add to the roux in four stages, whisking vigorously upon addition to ensure a smooth bechamel. Add the maple syrup and cook for another 2-3 minutes, mixing to remove lumps.
- Pour sauce onto a tray and cover with cling wrap to prevent a skin forming. Chill in freezer for 15 minutes to set. Transfer to piping bag and refrigerate until required.
- For the Pickled Shallot, finely slice the shallot with a mandolin.
- In a small bowl, combine the sugar, salt and vinegar. Stir until the sugar is dissolved.
- Add shallots and set aside for 20 minutes.
- To make each Croquetta Puck, use a 7cm ring cutter to cut the slices of ham and create six 7cm discs.
- Place a 7cm ring mould on a large plate. Then lay 2 slices prosciutto, at 90°C angle from each other, in the base of the mould. Arrange slices to completely cover the bottom and walls of mould.
- Pipe approximately 1 tablespoon of bechamel on the base of prosciutto.
- Add 1 tablespoon of the Comte on the bechamel and then top with a round of smoked ham.
- Repeat this process twice more, pressing down to compact the fillings. Finish with a bechamel layer.
- Fold over the prosciutto ends to wrap into a hockey puck shape.
- Repeat to create another puck. Place on a plate, in the freezer to set for 10 minutes.
- To make a Crumb Croquetta, set up crumbing station with 1 bowl of flour, 1 bowl of panko and in another bowl, whisk egg and milk until combined.
- Demould the puck and place into the flour, coating lightly.
- Transfer to the egg mixture and coat thoroughly. Transfer to panko crumbs and press lightly to ensure even coating.
- Repeat egg and crumb steps and place crumbed pucks on the plate and return to the freezer for 10 minutes.
- Deep fry for 2-3 minutes until golden brown and crispy, turning once. Allow to rest on paper towel.
- To assemble, first, place butter into small non-stick frypan on medium heat.
- Once butter starts to foam, crack the eggs into the pan and fry gently until the white is just cooked and yolk is still bright and runny.
- Remove eggs and set aside on a paper towel. With an 8cm ring cutter, cut 4 circles from the white bread.
- Toast bread lightly in the same pan as the eggs, on one side only. Cook until golden brown.
- To assemble each sandwhich, place a fried croquette onto the toasted side of one round of bread. Add a layer of pickled shallots, then the fried egg. Top with another slice of bread, toasted side down. Garnish with single parsley sprig.
