Broodje Kroket

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium saucepan over medium heat, melt the butter.

   Ca. 2 min.

2. 2

   Add the minced yellow onion and sauté until softened and translucent, about 5 minutes.

   Ca. 5 min.

3. 3

   Stir in the all-purpose flour from the ragout group and cook for 2 minutes to form a roux.

   Ca. 2 min.

   Kokkens note: Constantly stirring prevents the flour from burning.

4. 4

   Gradually whisk in the warm beef broth and warm milk until the mixture is smooth.

   Ca. 3 min.

   Kokkens note: Adding warm liquid to the warm roux helps prevent lumps.

5. 5

   Bring the mixture to a simmer and cook, stirring frequently, until it becomes a very thick paste, about 10 minutes.

   Ca. 10 min.

6. 6

   Remove from heat and stir in the shredded beef, bloomed gelatin, ground nutmeg, black pepper, salt, and fresh parsley until well combined.

   Ca. 3 min.

7. 7

   Spread the ragout mixture in a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours or until completely firm.

   Ca. 3 t.

   Kokkens note: Chilling overnight is even better for easier handling.

8. 8

   Once firm, divide the cold ragout into four equal portions and shape each into a log about 10cm (4 inches) long.

   Ca. 10 min.

   Kokkens note: Lightly flour your hands to prevent sticking.

9. 9

   Set up a breading station with three shallow dishes: one with the breading flour, one with the beaten eggs, and one with the breadcrumbs.

   Ca. 5 min.

10. 10

    Coat each ragout log first in flour, then dip in the egg mixture, and finally roll in breadcrumbs until evenly coated.

    Ca. 10 min.

    Kokkens note: Use one hand for dry ingredients and the other for wet to keep your fingers from getting caked.

11. 11

    In a deep pot or fryer, heat the vegetable oil to 180°C (350°F).

    Ca. 10 min.

    Kokkens note: Use a thermometer for accuracy. If you don't have one, a small piece of bread should turn golden brown in about 30 seconds.

12. 12

    Carefully fry the kroketten in batches of two for 4-5 minutes, or until deep golden brown and crispy.

    Ca. 10 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature.

13. 13

    Remove the fried kroketten with a slotted spoon and drain them on a wire rack.

    Ca. 2 min.

14. 14

    To serve, slice the soft white rolls open, spread with mustard, and place a hot kroket inside each.

    Ca. 3 min.