Old Amsterdam Croquettes with Curry & Tarragon Mayonaise

Ingredients

• 100 g Old Amsterdam Grater
• 1.5 leaves of gelatin
• 50 g butter
• 100 g flour + extra for breading
• 500 ml milk
• 2 eggs
• 50 ml whipped cream
• 1 tbsp coarse Zaanse mustard
• 1 tsp grated curry powder
• 50 g breadcrumbs
• 50g panko
• 200 g tarragon, leaves removed
• 300 ml mixed oil (150 ml sunflower oil, 150 ml olive oil)
• 2 egg yolks
• 1 generous tsp Dijon mustard
• 1 tbsp white wine vinegar
• juice of 1 lemon

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Preparation

• Soak the gelatin in cold water for 5 minutes. In the meantime, melt the butter in a saucepan and add 100 g flour. Heat the mixture over medium heat for 3 minutes. Stir regularly. Pour in half the milk and stir with a whisk. Add the rest of the milk when the sauce starts to thicken.
• Separate half the eggs. Add the egg yolks and whipped cream to the sauce and bring to the boil. Save the egg whites. Remove the pan from the heat and stir the cheese into the sauce in parts. Squeeze the gelatin leaves and stir into the sauce. Season the sauce with the mustard, curry and pepper.
• Grease the baking dish and sprinkle with some flour. Pour the ragout into the oven dish, cover with cling film and let cool for 30 minutes. Allow to set in the refrigerator for another 2 hours.
• Scoop equal portions of the croquette ragout with 2 soup spoons. Dust your hands with flour and form croquettes. Beat the rest of the eggs with the reserved egg whites in a deep plate. Also put the rest of the flour, breadcrumbs and panko in separate, deep plates. Dip the croquettes successively in the flour, egg and breadcrumb mixture. Repeat so that the croquettes are double breaded, but now only coat them in the egg and breadcrumbs.
• Cover the croquettes with cling film and let them set in the refrigerator for another 2 hours.
• Heat the deep fryer to 180 °C and fry up to 4 croquettes at the same time for about 5 minutes until golden brown. Let drain on kitchen paper.

Tarragon mayonnaise

Mix 100 ml of oil with the tarragon leaves in a food processor for about 2 minutes. Then add the rest of the oil. Beat the egg yolks with the mustard in a bowl. While continuing to mix, slowly drizzle in half the tarragon oil plus the vinegar. Add a little more oil (you don’t have to use it all) and finally add the lemon juice and season with salt and pepper.