Tuna, salmon, shrimp and crab croquettes

Recipe in Spanish here - Receta en español aquí

Easy to prepare these croquettes are perfect for a dinner.

Tuna, salmon, shrimp and crab croquettes

 

Ingredients (24 big croquettes, you can store them in your freezer)

250 g fresh shrimps

150 g fresh salmon (1 slice)

100 g crab sticks (6 small sticks)

100 g tuna, well drained  (2 small cans)

Extra virgin olive oil

Bechamel sauce

150 g onion, finely chopped

500 ml whole milk 

100 ml shrimp stock (make it using shrimp shells)

100 g extra virgin olive oil

100 g wheat flour

Ground black pepper and nutmeg to taste

Salt to taste

Breading

Bread crumbs

Beaten egg (what you need)

Olive oil enough to fry them

Directions

Cook the shrimps with the shells. Reserve the cooking water.

Peel and use the shrimp shells to make shrimp stock.  Cut into small pieces the shrimps and set aside.

Bring to a simmer the cooking water with the shrimp’s shells, pressing down on the shells with a spatula to extract maximum flavor. Simmer 10 minutes.

Pour the stock through a strainer into a saucepan; we will use 100 ml for the croquettes. You can froze the rest to enrich a rice another day.

Cook the salmon slice, both sides,  in a frying pan at medium-high heat with a little  extra virgin olive oil. Once done, cut the salmon slice into small pieces.

Chop the crab sticks and drain the oil from the tuna cans. Set aside with the shrimps and the salmon.

Now prepare the bechamel:

In a large pan over medium heat pour 100 g of extra virgin olive oil.

When oil is hot add the onion, finely chopped and sauté until onion is translucent.

Then add the flour and cook, stirring constantly.

When flour is golden add the shrimp stock and the milk, low the heat and continue to stir until the sauce thickens (15 minutes)

Add salt, nutmeg and black pepper to taste.

Finally add the shrimps, salmon, crab and tuna and cook for 3 minutes.

Taste and rectify salt if necessary

Then remove the mixture from heat and allow it to cool. Place in the fridge at least two hours before make the croquettes.

Remove the batter from the fridge and shape the croquettes.

Beat the eggs lightly.

Dip every croquette in the egg, completely covering both sides.

Then dredge the croquette in the bread crumb and coat entirely.

Dip again in egg and then in bread crumbs.

Heat the oil over medium high heat, when it is hot fry in batches the croquettes until they are golden brown.

Remove and drain them on a plate with paper towels.

Serve immediately with some salad and enjoy!