From my favourite restaurant, L’avant Comptior in Paris, and from chef Yves Camdebord.
Translated from French.
Serves 4. Preparation time: 15 minutes, cooking time: 45 minutes
- 250 g ham hock (prosciutto), bone in, fat, tendons, etc. (or can be replaced with prepared stock).
- 35 g butter
- 65 g finely chopped onion
- 65 g finely chopped Jambon de Pays (prosciutto)
- 65 g creme fleurette (a French brand, not available in North America. Sub with table/heavy cream)
- Salt & Pepper
- Esplette Pepper
- 3 whole beaten eggs
- 365 g flour
- 300 g bread crumbs
- The night before (if possible), put the ham hock in a casserole and cover with 750 ml of water. Lightly boil for 30 minutes. Strain through a cheesecloth, and leave to reduce to obtain about 500 ml of stock. Reserve at room temperature half the stock (250 ml), and store the rest in the fridge for later use. (I use prepared stock, skipping this step).
- Melt the butter in a frying pan and sweat the onion without colouring it. Add in the chopped ham, and sprinkle it with 65 g of flour. Cook for 1 minute, constantly stirring, and then add the cream, and the stock. Continue to cook for 5 minutes, stirring constantly. Add the seasoning, salt, pepper, esplette pepper to taste. Spread this mixture on a plate on in a large bowl, and put it in the fridge to firm up.
- Once set, roll the mixture into little cylinders, 3 cm long and 0.5 cm around. Take the cylinders and roll them in the remaining flour, then the beaten egg mixture, then the breadcrumbs. Repeat the process again, so each cylinder is breaded in the coating twice.
- Fry the croquettes in oil until golden brown, and put them on a paper towel to drain after frying, serve immediately.
To note: You can prepare the croquettes through the breading stage, without frying in the refrigerator for several days before frying.