Chicken curry croquette
Eggs in remoulade sauce
- 200 GRAM CHICKEN BREAST, prepared and in small pieces
- 1 TBSP RED CURRY PASTE
- 2 GELATIN LEAVES, soaked
- 50 GRAM BUTTER
- 125 GRAM FLOUR
- 3/4 CUP CHICKEN STOCK
- 75 GRAM BREADCRUMBS
- 2 EGG WHITES
- 8 EGGS, hard boiled and halved
- 1/2 BUNCH OF SPRING ONIONS, chopped
- 1 STEM CELERY, sliced
- 3 TBSP MUSTARD
- 1 TSP PAPRIKA POWDER
- 2 TSP TABASCO
- 3 TBSP VINEGAR
- 1 CUP OLIVE OIL
- 3 TBSP PARSLEY, cut
- 1/2 TSP SALT
Melt the butter and add 75 gram flour; heat slowly for three minutes whilst stirring. Add the chicken stock and bring this to the boil, keep stirring. Add the chicken and the curry paste; simmer 2 minutes more. Switch off the heat and add the gelatin and salt and pepper to taste. Allow the mixture to cool down. Form croquette shapes. Take out three plates, put bread crumbs in one, remaining flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.
Whisk the mustard with the salt, the tabasco and the vinegar for a few minutes. Slowly add the olive oil and keep whisking until it has the sauce has the right consistency. Add the celery, the paprika powder, the parsley and the spring onions and stir. Put 4 halve eggs on each plate and distribute the sauce on top.
See als a recipe for pink pepper remoulade and Louisiana remoulade.
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