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.
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.
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. At Rue des Bouchers 13. Booking recommended. Reservations advised.
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.
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 ★ 4.0
Au Stekerlapatte is side-street marolles bistro where locals eat boudin noir with caramelised apples on the same wood-panelled banquettes since 1974.
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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