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FISH CROQUETTES

FISH CROQUETTES


350 g haddock or cod fillets

300 ml milk

1 small onion, sliced

1 small carrot, peeled

1 bay leaf

salt and pepper

50 g butter or margarine

50 g flour

30 ml chopped fresh parsley

30 ml (2 level tbsp) capers, roughly chopped

5 ml (1 tsp) lemon juice

cayenne pepper

1 egg, beaten

50 g fresh breadcrumbs

vegetable oil for frying

Tartare Sauce, to serve


  1. Place the fish in a frying pan, pour over the milk and add the onion, carrot and bay leaf with a pinch of salt. Bring to the boil slowly, then cover and simmer gently for about 8-10 minutes, until the fish flakes when tested with a fork.

  2. Using a fish slice, lift the fish out the milk and place on a plate. Flake the fish, discarding the skin and bones. Strain and reserve the milk.

  3. Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

  4. Remove from the heat and stir in the fish, beating until smooth. Stir in the parsley, capers and lemon juice, mixing well. Season to taste and add a sprinkling of cayenne pepper.

  5. Turn the fish mixture into a shallow square dish-not metallic. From the mixture into a 15 cm square and leave until cold. Cover tightly with cling film and refrigerate for several hours.

  6. Divide the mixture into twelve portions, then with lightly floured hands, roll each portion into a sausage shape, about 7.5 cm long.

  7. Brush a few croquettes at a time with beaten egg and coat with crumbs. Chill for 30 minutes.

Heat the oil in a deep-fat fryer to 180°C. Place a few croquettes at a time into a frying basket and lower gently into the oil. Fry for 2-3 minutes or until golden brown, then drain on absorbent kitchen paper and keep warm while frying the remaining croquettes. Serve with Tartare Sauce.
Makes 12



FISH CROQUETTES

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