Croquettes aux Crevettes Grises

The Belgian coast, like Belgium itself in a way, really punches above its weight.

It stretches uninterrupted for almost 70km east to west, wide golden beaches backed by rolling sand dunes which sit comfortably among the high-rise apartments and beachside mansions of the resort towns.

One of the best known is Knokke-Heist. This chic seaside town near the Dutch border is a hive of activity. Shiny black Porsches and red Ferraris casually outdo each other along the main stretch known as the Zoute, as locals and visitors alike mingle among the scores of art galleries, ice cream shops, casinos, beach bars, and some of the best seafood restaurants in the country.

When in Knokke-Heist, or indeed anywhere on the coast, make sure to try the famous croquettes aux crevettes grises, the impossibly tasty - and quintessentially Belgian - North Sea shrimp croquettes.

The tiny brown shrimp used in the croquettes are caught in the sea, often within view of the promenades of Knokke-Heist and the other towns, by fishermen wading in on draft horses pulling nets behind them in a practice that has not changed for centuries. With the catches then sold on to the bars and restaurants lining the Belgian coast, this is fresh and local eating at its best. Smakelijk!

Ingredients (6-8 croquettes)

200g brown shrimp (cooked and shelled)

1 tbs fond de poisson (fish stock powder)

1 tbs lemon juice

1 tsp nutmeg

50g grated Emmental cheese

150g butter

3 eggs

300g flour

0.5-1L milk

200g breadcrumbs

Salt

Pepper

Handful of curled parsley

1-2L cooking oil

Preparation (2hrs)

1. Most brown shrimp will be sold already cooked and shelled. If cooking fresh, simply boil the shrimp in lightly salted water for 5min, let cool and then twist the shells off.

2. Prepare the béchamel filling. Melt the butter in a pan. Add a roughly equal measure of flour (100/150g) and combine to form the 'roux'. In a separate saucepan heat the milk until warm but not boiling. Add the milk to the roux in stages, stirring to remove any lumps, until the sauce thickens.

3. Turn the heat to low and stir in the fish stock, lemon juice, Emmental cheese, 1 egg, nutmeg, salt and pepper to taste. Remove from the heat and add the shrimp. Chill the filling in the fridge for at least 1 hour and ideally overnight.

4. Shape the filling into 6-8 balls with your hands. Set aside.

5. Lay out 3 bowls for the crumb with 200g flour, 2 eggs (beaten) and 200g breadcrumbs. One by one, roll each croquette first in the flour, then the eggs, and finally the breadcrumbs making sure each croquette is fully covered. Set aside.

6. Heat the oil in a pan or deep fat fryer. Once hot enough add the croquettes and cook until golden brown (about 5min). Cook in batches if necessary. Remove the croquettes and place on a paper towel to drain any excess oil.

7. Fry some of the parsley for garnish.

TIP 1: If cooking from fresh, add the discarded shrimp shells to the milk and heat gently for 10min to add even more depth of flavour. Use a sieve when adding the milk to the roux.

TIP 2: Use Japanese panko breadcrumbs for a thicker and crispier bread crumb. You can buy these (and much more) from Jin Long Trading near Place Rogier.

TIP 3: For fresh seafood in Brussels, make sure to check out the Poissonerie d'Agadir (Chaussée de Wavre 213).