Horseradish Croquettes With Turmeric And Jasmine

Horseradish Croquettes With Turmeric And Jasmine

Horseradish Croquettes With Turmeric And Jasmine

An exclusive croquette recipe shared by Ernesto Iaccarino, Italian chef at the 2-Michelin starred restaurant Don Alfonso 1890.

July 21, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 0 MIN

ingredients

Milk
250 g, fresh
Horseradish
50 g, fresh
yogurt
60 g, lowfat
Jasmine Flowers
Jasmine Infusion
salt
To taste
White pepper
To taste
tapioca
70 g
Olive oil
45 g
Type 0 flour
90 g
Olive oil
50 g
Flour
Eggs
Bread crumbs
turmeric

Preparation

Grate all the horseradish.

Boil the milk with half of the horseradish.

Prepare the two roux (25 g tapioca roux, 17.5 g flour roux) separately.

Add each roux, in its indicated portions, to the milk.

Boil the mixture, adjusting salt, white pepper and adding the rest of the grated horseradish.

Roll out on a plate and let cool.

Season the yogurt with the jasmine infusion and a pinch of salt.

Incorporate the turmeric in both the eggs and the bread crumbs.

When the base of the croquets is cooled off, shape them into the cubes. Pass them first through the flour, then in the eggs and then the bread crumbs.

Fry at 180°C in olive oil.

Decorate the plate with yogurt, and then place the croquettes on the plate. Garnish with flowers and a pinch of turmeric.

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