Created by ForeverMama on July 20, 2019
Step 1: Pour chicken stock into a small saucepan and season with salt. Add the chicken thigh, bring to a simmer and poach for 12–14 minutes until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel.
Step 2: Make a roux with the butter and flour, stirring all the time, and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovy, and garlic.
Step 3: Then transfer to a blender and blitz until smooth. Stir in the parsley and chopped chicken and season to taste with salt.
Step 4: Transfer the mix to a bowl, covered with plastic wrap, and place it in the refrigerator until set and firm. When the mixture is set, divide into 12 balls and place it on a wax paper-lined tray, cover croquettes with plastic wrap and place back in the refrigerator.
Step 5: Blend the egg, vinegar, and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise.
Step 6: Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose.
Step 7: Prepare three bowls for coating the Croquettes: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed.
Step 8: Bring a large pan of lightly salted water to the boil and blanch the lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed.
Step 9: Preheat the vegetable oil in a deep saucepan or deep fryer to 356°F.
Step 10: Once the oil is up to temperature, fry the croquettes for 2–3 minutes until golden. Place on a paper towel-lined tray to drain.
Step 11: Swirl the lettuce purée around the bottom of the plate (if made), add 3 croquettes per portion and drizzle with Caesar dressing (or decoratively drizzle on the bottom of the plate, placing croquettes over the top). Garnish with romaine lettuce leaves, shaved Parmesan, watercress and additional anchovies, if preferred.