Recipe detail

Fish Prawn croquetas

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Spanish

Program steps

  • Preheating:
  • 240 °C

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1
Hot air
0 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 230 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
butter 85 g
plain flour 190 g
milk 350 ml
cream 150 ml
small prawns, cooked and peeled 250 g
vegetable or sunflower oil 100 ml
eggs 2 pcs
panko breadcrumbs 200 g

Directions

To make the filling, melt the butter in a saucepan over a medium heat. Add 115g of flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened. Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up. Preheat the Retigo combi oven on hot air 0% to 230C. Put rest of the flour, eggs and breadcrumbs in three separate wide bowls. Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture. Spray the Retigo bake GN container with thin layer of oil using Retigo oil gun, place the croquetas on it and spray them with oil over the top. Fry in Retigo combi oven for about 4 minutes. Drain on kitchen paper. Serve immediately.

Recommended accessories

Vision Bake