Seafood Croquettes

Croquettes are usually shaped into a cylinder, disk, or oval shape, and then deep-fried. It gained worldwide popularity as a delicacy and is often served as a side dish during Christmas. Common fillings include ground meat, ham, cheese, mashed potatoes or vegetables, often paired with béchamel or brown sauce. For something a little out of the ordinary, give these crunchy seafood croquettes a try!

Seafood Croquettes

  • Preparation: 10 persons

Ingredients

  • 170g Butter
  • 150g Flour 
  • 800ml Milk 
  • 200ml Seafood Fumet 
  • 300g Crab Sticks 
  • 300g Peeled Prawns 
  • 10g White Pepper 
  • 10g Nutmeg Powder 
  • 6 nos Beaten Eggs 
  • Breadcrumbs 

Methods

  1. Melt butter in the saucepan, add in flour and stir for a few minutes. 
  2. Bring milk to a boil then remove it from the fire. Add milk to flour and butter and stir until the mixture turns into Béchamel sauce (no dough is left).
  3. Add fumet and mix until it’s well combined. Next, add chopped crab sticks and peeled prawns. 
  4. Add some salt, pepper and nutmeg for flavoring. Fill pastry bag with batter in order to shape the croquettes.
  5. Once done, roll the croquettes in flour or breadcrumbs. Dip them in a bowl of beaten eggs, gently roll them in flour again before frying them in hot oil. 

French Tomato Tart (Tarte à La Tomate)

Love pizzas but often find them too heavy? Have a slice of French Tomato Tart instead. A popular summer dish in France, the flaky puff pastry is topped with fresh tomatoes, herbs, cheese of your preference and some olive oil - a healthy indulgence perfect for day or night.

French Tomato Tart (Tarte à La Tomate)

  • Preparation: 10 persons

Ingredients

  • 300g (or 2 cups) Plain Flour
  • 150g Chopped Cold Butter
  • 1 Egg
  • 1 tbsp. Cold Milk
  • 2 tbsp. Dijon Mustard
  • 6 Sliced Heirloom Tomatoes 
  • 250g Cherry Tomatoes
  • 4 pcs Thyme Sprigs
  • 4 pcs Oregano 
  • Olive oil 

Methods

  1. Process flour, butter and 1 tsp salt into a fine crumb mixture. Add in egg and milk, knead until it becomes a dough.
  2. Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
  3. Preheat the oven to 200°C. Roll dough between 2 sheets of baking papers to form a 3 mm-thick tart base.
  4. Transfer the base to the oven tray and remove the baking paper on top. Spread mustard on the base and leave a 3 cm border.
  5. Arrange sliced tomatoes and add on cherry tomatoes. Fold the 3 cm border inward and garnish the tart with thyme sprigs and oregano.
  6. Drizzle olive oil and season with salt and pepper. 
  7. Bake for 30 minutes until golden and crisp. Cut into slices and serve. 

Eggplant Rollatini

Get a taste of Italy with Chef Olivier's signature dish - Rollatini. Made with thin slices of eggplant, the surface is often dusted with wheat flour or lightly breaded and covered with ricotta. It is then rolled up and baked to perfection. Just one bite and you will be back for seconds!

Eggplant Rollatini

  • Preparation: 10 persons

Ingredients

  • 4 nos Long Eggplant 
  • 100ml Olive Oil
  • 300g Tomato Sauce
  • Salt

Ingredients for Filling

  • 4 nos Beaten Egg
  • 250g Ricotta Cheese
  • 300g Shredded Mozzarella
  • 150g  Grated Parmesan
  • 100g  Basil Pesto
  • 100g  Fresh Parsley

Methods

  1. Slice eggplants length-wise into 1/4-inch thin slices, you’ll need 12 slices.
  2. Sprinkle eggplant slices with salt and set on paper towel for 20 minutes. Rinse with water and drain.
  3. Preheat the oven to 375 ⁰C. Brush the large baking sheet with olive oil, arrange the eggplant slices and brush the top of the eggplants with more olive oil.
  4. Bake for 8 minutes or until they’re soft enough to fold. Remove from oven and set aside.
  5. To prepare the filling, mix all the ingredients together until they’re well-combined.
  6. Spread tomato sauce onto the bottom of the baking dish. Add filling to each eggplant slice. Roll them up tightly and place seam-side down towards the baking dish.
  7. Add on the remaining sauce, basil pesto and mozzarella. Bake for 20 minutes or until fully cooked.
  8. Remove from oven and serve after 5 minutes.