Chef of the month April 2022 – Fernando Andreu

Fernando Andreu of the Bosqué Fevi restaurant in Esch prepares a traditional Spanish recipe. Presented by Wengler Châteaux & Domaines in collaboration with RTL and GAULT & MILLAU.

“Croquetas” of spinach shoots, Shrimp carpaccio and Candied jalapeños, Horseradish and beet dressing.

watch on RTL

THE OPTIMAL WINE PAIRING

The “Gamberro Rosso” shrimps come from Sicily and have an intense iodine side. The croquette is fried and has a salty side, so you need a fresh wine with personality to perfectly pair the dish

We propose a regional pairing, a fresh and intense wine from a volcanic land to meet the personality of the Gamberro Rosso!

A NOTE ON THE CHEF

Fernando Andreu likes to define himself as a craftsman rather than an artist, and yet, each plate passing through his hands reveals preparations that are more gastronomic than counter cooking. As you can see, for gastronomic Catalan cuisine in Luxembourg, there is only the Bosque Fevi.

INGREDIENTS FOR 4 PEOPLE

Fine salt;
Maldon salt or Flake salt
Ground pepper ;
1 Jalapeños pepper (for those who prefer a milder bell pepper, use a red bell pepper) ;
400gr raw red shrimp or Gambero Rosso or scampi (depending on your taste) ;
30 gr of butter ;
60 gr of flour ;
100 gr of Panko ;
100gr of breadcrumbs ;
3 eggs ;
140 gr of horseradish paste;
25 cl of lemon juice ;
40 cl of beet juice ;
40 cl of water ;
300ml of cream 33% ;
400gr of spinach shoots;
1 clove of garlic;
3gr gelatin (+/- 1 leaf and a half depending on the manufacturer);
1 liter of olive oil for frying (sunflower oil can also be used)
Salad sprouts or Kress

STEP 1

Peel the Palamos or Gambero Rosso red shrimp or langoustines;
Slightly cut the tail lengthwise to remove the digestive tract;
Lay out the shrimp in cling film on a plate,
Divide the shrimp into 4 equal portions, leaving +/- 10cm between the portions;
Season with salt, pepper and olive oil with a brush;
Spread cling film on top;
Gently crush each portion with a rolling pin or spatula;
Set aside in freezer;
(Freeze the heads for a sauce for another recipe for example)

STEP 2

Slice Jalapeños +/- 5mm;
Cover in a pan with 25 ml of water and 25gr of sugar;
Bring to a boil, remove from heat and let cool in the syrup.

STEP 3

Soak 3gr of gelatin in water with a few ice cubes;
Blanch 400g of spinach shoots in boiling salted water, cool in very cold water (with a few ice cubes) and drain;
Once drained, chop them and set aside;
Boil 300 ml of 33% cream seasoned with salt and white pepper.
Melt 60g of butter with a chopped garlic clove;
Once the garlic is cooked, add 30 g of flour and cook until you obtain a roux (cookie smell);
Gradually add the hot cream and cook over a very low heat for about 10 minutes, stirring constantly;
Add the gelatine, wrung out by hand, mix and let it cool down to +/- 30°.
Add the chopped spinach to the cooled mixture.
Spread the preparation on a baking sheet and chill in the refrigerator.

Chef’s tip: by using gelatin instead of part of the flour (as in this recipe), the texture is easier to shape into “croquetas”. Once fried, the gelatin disappears leaving a very creamy texture to the filling.

MAKING THE BEET AND HORSERADISH DRESSING

Mix all ingredients together in a bowl and then strain through a fine sieve.
1 egg yolk
140 gr horseradish paste
25cl lemon juice ;
40cl gr of beet juice
40 cl of water
Fine salt and pepper from the mill

PREPARATION OF THE “CROQUETAS”

Break 2 eggs in a soup plate and beat them into an omelette with a dash of neutral oil;
Prepare another plate with +/- 100gr of flour;
A third plate with +/- 100gr of breadcrumbs;
And a fourth plate with +/- 100gr of Panko;
Cut the spinach mixture into +/- 20gr portions and roll them into balls;
Pass them in the flour;
Then in the beaten egg;
Then in the breadcrumbs;
Once again in the egg;
And finally in the Panko ;
Set aside.

Chef’s tip: Use the breadcrumbs to seal the croquetas and the Panko for extra crispness.

DRESSING

Break 2 eggs in a soup plate and beat them into an omelette with a dash of neutral oil;
Prepare another plate with +/- 100gr of flour;
A third plate with +/- 100gr of breadcrumbs;
And a fourth plate with +/- 100gr of Panko;
Cut the spinach mixture into +/- 20gr portions and roll them into balls;
Pass them in the flour;
Then in the beaten egg;
Then in the breadcrumbs;
Once again in the egg;
And finally in the Panko ;
Set aside.

Chef’s tip: Use the breadcrumbs to seal the croquetas and the Panko for extra crispness.

BUEN PROVENCHO!