Anchovy Croquettes

Ingredients

- ½ liter of cream
- 160 g flour
- 80 g butter
- ½ Liter of fumet
- 10 anchovy fillets CASA SANTOÑA
- 1 onion or shallot
- Flour (for breading)
- Bread crumbs (for breading)
- Eggs (for breading)
- Oil (for frying)

Preparation

This time we are going to prepare a delicacy of a delicacy, because the quality of the product we work with gives us a good chance of success. On the other hand, who doesn't like croquettes? As it could not be otherwise we are going to make them of anchovies.

To start with, we are going to chop our shallot into very small pieces. We can heat the cream and the fumet in a pot until the mixture starts to boil.

Similarly, we can chop the anchovies with a knife (size to taste) while we melt the butter in another pot and sauté our shallot in it.

To elaborate our béchamel sauce we will start with a roux, which is made by mixing the onion and butter with the flour. We must mix continuously until a homogeneous mass is made without getting toasted (this step is very important so that the bechamel sauce does not have a floury taste).

Once we have our roux, we mix it with the cream and broth mixture and the anchovies. Season with salt and pepper and heat the mixture until it thickens. Stir gently but continuously.

When it has thickened, cool the emulsion in the refrigerator until it is compact (approx. 24 hours).

At this point, separate into portions in the shape you like and coat them in flour, egg and breadcrumbs.

YUM!