#315『カニクリームコロッケ』フランスでも人気のSURIMIを使って！｜シェフ三國の簡単レシピ

This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. Crab cream croquette Croquette de SURIMI [Ingredients] 2 servings 100g crab sticks 1/2 onion 1 potato 10g unsalted butter 1 lemon [Béchamel] 15g unsalted butter 15g flour 150cc milk Salt and pepper to taste Breadcrumbs to taste Beaten egg to taste Flour to taste Frying oil to taste [Preparation] Finely chop the onion. Boil, peel and mash the potatoes. Warm the milk. [Procedure] 1. Heat the butter in a pan and fry the flour. Add the warm milk. Add the potatoes and mix. Heat to adjust the consistency. Season with salt and pepper. 2. Heat butter in a frying pan and fry the onions. Add the crab meat and fry. 3. Add (1) to (2). Allow to cool. 4. Shape, plate, and fry. Bon appetit! [Wine] ROSEMOUNT Diamond Label Chardonnay Australia ===================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. A step beyond the natural "Cuisine Naturel" to Ma Cuisine "Japonisé". "Japonisé" means perfectly understanding traditional French cuisine, and then perfectly Japanizing and expressing the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic, and an honorary doctorate from François Rabelais University. The former is the first award to a Japanese chef, and the latter is an honor shared by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "Japonisé". ▼Website here https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (*We recommend the "Chef Hospitality Special Plan"!) ▼Instagram here   / hoteldemikuni   When you post the food you made, tag us so the chef can see it! ▼Facebook here   / hoteldemikuni.tokyo