This is the secret to Sergio’s shrimp croquettes
Top chef Sergio Herman was planning to take things a little easier when he sold The Jane to business partner Nick Bril. But he can’t sit still either, so now he’s starting a pop-up mussel restaurant with his colleague and friend Syrco Bakker. On the menu: mussels, shrimp croquettes and ice cream to finish. And the great chef makes those croquettes according to strict guidelines. Curious what they are?
At the pop-up restaurant Moules Frites, you eat – unsurprisingly – mussels with fries. To start, you get delicious shrimp croquettes, and for dessert there’s ice cream with chocolate sauce or red fruit. A wonderfully classic menu, with classic shrimp croquettes made according to this culinary wunderkind’s recipe. Because when is a croquette a good croquette? ‘For me, it’s important that the outside of the croquette is very crispy,’ Sergio says in a video. ‘That’s why we coat them with Japanese breadcrumbs.’
Crispy panko
Aha, panko—that’s the secret to Sergio’s super-crispy croquettes. You can dry white bread yourself and then put it through the food processor, but it’s just as easy to buy it in large bags at an Asian supermarket. Stock up, because every dish tastes better with a crispy crust like that.
Peeled by hand
‘When you cut open the croquette, I think it’s important that it’s creamy and that there are enough shrimp in it,’ chef Sergio then reveals. Shrimp peeled by hand, by the way, so that must be quite a job in a restaurant where 120 guests can sit down every evening. He serves the croquettes with tartar sauce, a wedge of lime and fried parsley.
Three courses
Fancy eating croquettes and mussels at Sergio’s? You can visit Moules Frites in Zeebrugge until the end of August. A three-course menu costs 65 euros. Mainly craving those croquettes? They’re made according to exactly the same recipe at his Frites Atelier.
Read also:
- Why you should make Sergio Herman’s chili oil right away
- Common mistakes when preparing shrimp
- Carré Terras on the Amstel launches pop-ups with Amsterdam restaurants
Source: HLN.be
