Recipes

Jamón Croquettes with Royal Beluga Reserve Caviar

CategoryDifficultyIntermediateNumber of people4Prep Time30 minsCook Time15 mins
Ingredients
 125 g Royal Beluga Reserve
 80 g Jamón Ibérico, diced
 40 g onions, finely chopped
 1 crushed garlic clove, crushed
 60 g flour
 60 g butter
 450 g milk
 Salt and pepper
 Optional: Pimentón de la Vera
 Breadcrumbs: 100g flour, 2 beaten eggs, 100g breadcrumbs
Preparation
1

Cook the onions and garlic in butter until soft without browning them. Add the flour and reduce the heat.

Add the milk and bring to the boil while stirring. Let it simmer for approximately 5 more minutes.

Add the Jamón Ibérico and season to taste with salt and pepper (and optionally with Pimentón de la Vera).

Pour the mixture into a mould covered with foil. Leave to cool for 4 hours, then cut into pieces and coat with breadcrumbs. Deep-fry at 175°C until golden brown.

Leave the deep-fried pieces to cool slightly and serve with Royal Beluga Reserve caviar.

Oliver Oberlin

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