Noordzee Mer du Nord ★ 4.5
Noordzee Mer du Nord in Brussels' Sainte-Catherine is the standing-only seafood counter. Shrimp croquettes, fish soup, oysters and grilled langoustines; cheap quality at the steel bar.
Try: Shrimp croquettes
History
Crevettes grises, the small North Sea brown shrimp, have been a Belgian and Dutch coastal staple for centuries, peeled by hand by Ostend and Zeebrugge fishing families. The croquette format emerged in 19th-century Belgian brasseries as a way to extend a small catch of shrimp into a substantial first course. Noordzee on Rue Sainte-Catherine standardised the Brussels version: standing-only counter, two-croquette portion, deep-fried parsley garnish.
Common allergens: Shellfish, Gluten, Dairy, Eggs
Make it at home
Ingredients
- 300g North Sea grey shrimps (or small cold-water peeled shrimp)
- 50g butter
- 50g plain flour
- 300ml whole milk
- 100ml fish stock
- 1 small shallot, finely chopped
- Juice of half a lemon
- 1 egg yolk
- Salt, cayenne pepper, nutmeg
- For breading: 2 eggs beaten, breadcrumbs, flour
- Vegetable oil for deep-frying
- 1 small bunch parsley to fry as garnish
Method
- Melt butter in a saucepan, sweat shallot until soft.
- Add flour and cook the roux for 2 minutes without colour.
- Whisk in milk and fish stock until smooth; cook until very thick.
- Stir in shrimps, lemon juice, egg yolk, salt, cayenne and nutmeg. Cook 1 minute.
- Spread mixture on a tray to cool, then refrigerate at least 4 hours until firm.
- Shape into 8 small barrels. Roll in flour, then beaten egg, then breadcrumbs.
- Heat oil to 180C and deep-fry croquettes for 3 minutes until golden.
- Quickly deep-fry the parsley sprigs for 10 seconds; salt and serve as garnish.
Tip from the editors. Chill the bechamel for at least 4 hours; warmer mixture will collapse during frying. The breadcrumb coat protects the centre.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat croquettes aux crevettes grises
Croquettes aux crevettes grises in Brussels
Aux Armes de Bruxelles ★ 4.2
Aux Armes de Bruxelles in Brussels keeps the kitchen open until 22:30 every night. Waterzooi de poulet, shrimp croquettes, and a long beer list for late dinner walk-ins.
Try: Waterzooi and croquettes
Brasserie Ploegmans ★ 4.1
Brasserie Ploegmans in Brussels' Marolles is the wood-panelled local that runs Belgian standards: meatballs, shrimp croquettes, choucroute garnie. Half a block from Place du Jeu de Balle.
Signature: Carbonnade flamande, Shrimp croquettes
Order: Carbonnade flamande with frites, and a Westvleteren 12 if it is on the board.
Tip: Closed Monday. Book ahead for Sunday lunch when the Jeu de Balle flea market is in full swing.
Au Stekerlapatte ★ 4.1
Why locals love it: Side-street Marolles bistro where locals eat boudin noir with caramelised apples on the same wood-panelled banquettes since 1974.
Tip: Closed Sunday. Open evenings only; the dining room fills with regulars night after night.
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