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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.
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Oliver Oberlin Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |
Ingredients
Directions
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 Experience the city’s most exclusive culinary offer – in your private setting. Oliver Chocht provides bespoke private catering and chef’s table for you and your guests. |