Prunier Culture

Serves 4 croquetas per person / recipe for 16 croquetas

Ingredients 

125 g intense black Prunier Osciètre caviar
2 tbsp chives
1/2 lemon peel
30 g softened butter
100 g flour
½ litre whole milk
70 g lomo (marinated Iberian pork tenderloin)
150 g mozzarella di Buffala
150 g fine white breadcrumbs
2 eggs
1 litre frying oil Fine salt, to taste
Freshly ground black pepper, to taste
Special equipment Silicone mould with 16 oval cavities

Preparation:

Mix the butter (softened but not melted) and flour in a bowl
Bring the milk to the boil in a saucepan and pour over the flour-butter mixture.
Return the mixture to the saucepan and cook for around 4 minutes without boiling, whisking frequently (to avoid lumps), then season with salt and pepper.
Use an immersion blender to smooth the mixture and set aside in the covered pan.
Cut the lomo into small cubes, chop the chives, drain and dice the mozzarella, add to the mixture along with 50 g of intense black Prunier Osciètre caviar. Adjust the seasoning and add the lemon zest.
Spread the mixture evenly into the 16 cavities of the silicone mould, smooth with a spatula and freeze for about 1 hour (this is just to set the mixture).

Bread the croquetas :

Break 2 fresh eggs, beat with a fork and season with salt and pepper.
Dip the frozen croquetas in the beaten egg and then roll in the breadcrumbs.

Cooking the croquetas :

Heat the frying oil to 175°C and brown the croquetas evenly for a few minutes.
Check the internal temperature of the croquetas using a meat thermometer (60°C).
Drain the croquetas on absorbent paper and add a quenelle of caviar to each croqueta just before serving.