Tuna and truffle Manchego croquettes

Satisfy your culinary cravings with my delectable Tuna and Truffle Manchego Croquettes. This exquisite recipe combines the delicate flavors of tuna, the indulgent essence of truffle, and the creamy richness of Manchego cheese into crispy, golden bites of perfection. With every mouthful, experience the luxurious combination of textures and the explosion of savory flavors that will leave you longing for more. Whether you're hosting a dinner party or simply treating yourself, these croquettes are the epitome of gourmet indulgence.

Recipe:
1. 50g white flour + 150g for coating
2. 25g Ortiz tuna oil
3. 25g butter
4. 12g unflavored gelatin
5. 750ml milk
6. 250ml heavy cream
7. 250g Truffled Manchego
8. 300g Ortiz tuna
9. 200g powdered cornflakes
10. 3 eggs
11. Salt to taste
12. White paper to taste

Method:
1. Add gelatin to 100ml of cold milk. Mix and reserve.
2. Heat the butter and oil then add the flour and cook until slightly browned.
3. Add slowly the remaining milk and heavy cream while constantly stirring with a whisk to avoid lumps.
4. Add the reserved milk and gelatin and bring the mixture to a boil.
5. Add the drained tuna and shredded cheese. Add salt and white paper to taste. Set aside in a shallow dish and cover with plastic wrap touching the bechamel so it doesn’t form a film on top. Cool I’m the fridge for 3-4 hours or until firm.
6. Cut the bechamel into cubes and form into balls with oiled hands so it doesn’t stick.
7. Roll the balls in flour, shaking off any excess, then in beaten eggs and then in the powdered cornflakes until you get a fine coating that covers the whole ball. Refrigerate for at least half an hour so the coating sticks better and dries up then take out of the fridge 10 minutes before frying so they are not to cold and explode when frying.
8. Fry the croquettes in abundant 180°c oil lowering them carefully and in small batches so the oil doesn’t cool down.
9. Enjoy.

[DavidOnacht]

Recipe:
1. 50g white flour + 150g for coating
2. 25g Ortiz tuna oil
3. 25g butter
4. 12g unflavored gelatin
5. 750ml milk
6. 250ml heavy cream
7. 250g Truffled Manchego
8. 300g Ortiz tuna
9. 200g powdered cornflakes
10. 3 eggs
11. Salt to taste
12. White paper to taste

Method:
1. Add gelatin to 100ml of cold milk. Mix and reserve.
2. Heat the butter and oil then add the flour and cook until slightly browned.
3. Add slowly the remaining milk and heavy cream while constantly stirring with a whisk to avoid lumps.
4. Add the reserved milk and gelatin and bring the mixture to a boil.
5. Add the drained tuna and shredded cheese. Add salt and white paper to taste. Set aside in a shallow dish and cover with plastic wrap touching the bechamel so it doesn’t form a film on top. Cool I’m the fridge for 3-4 hours or until firm.
6. Cut the bechamel into cubes and form into balls with oiled hands so it doesn’t stick.
7. Roll the balls in flour, shaking off any excess, then in beaten eggs and then in the powdered cornflakes until you get a fine coating that covers the whole ball. Refrigerate for at least half an hour so the coating sticks better and dries up then take out of the fridge 10 minutes before frying so they are not to cold and explode when frying.
8. Fry the croquettes in abundant 180°c oil lowering them carefully and in small batches so the oil doesn’t cool down.
9. Enjoy.

[NurseMayo]

What can I add instead of the tuna? I don't want to make it with fish😅

[uwveypx]

Can I use breadcrumbs instead of cornflakes?