Smoked Haddock Croquettes Recipe

• Serves: 4
• Preparation Time: 10 mins
• Cooking Time: 50 mins

Ingredients:

• 1 un-dyed smoked haddock fillets
• 1 bay leaf (optional)
• 300ml of milk
• 50g of unsalted butter
• 75g of plain flour
• 60g of Parmesan, freshly grated
• ½ teaspoon of English mustard
• 1 egg yolks
• 1 egg
• plain flour
• 50g of Panko breadcrumbs
• vegetable oil, for deep frying

Instructions:

1. Add the smoked haddock fillet to a saute pan and cover with the milk. Add the bay leaf and
   some black pepper. Place the lid on the pan and bring to a gentle simmer. Cook for 4-5 minutes
   or until the fish is just cooked (it will be cooked again a little, so better to be under than over)

2. Once the fish is cooked, remove it from the milk and keep aside. Reserve the milk and take a
   fresh saucepan. Add the butter and flour to the pan and use a whisk to make a thick roux. Now
   add the reserved milk little by little until you have a thick mixture (this should be like a thick
   mashed potato). Add the cheese and mustard, cook until melted, and season to taste.

3. Remove from the heat and let the mixture cool a little. Now add the egg yolk and whisk into the
   mixture. Add the flaked fish into the mixture in smallish flakes and combine gently. Put into a
   tupperware and place in the fridge to firm up (at least an hour).

4. Once the mixture has chilled, shape into croquette shapes – either into small sausages or balls.

5. Take 3 bowls and place plain flour in one, whisked egg in another and the panko breadcrumbs in
   the final one. Take each of the croquettes and dip into each of the three bowls – flour, egg,
   breadcrumbs.

6. To cook the croquettes, place around 500ml of vegetable of sunflower oil in a pan (you want the
   oil to be about a third of the way up the pan. Heat the oil until it reaches 180C. Cook the croquettes in batches, be careful to monitor the temperature of the oil so that it does not get too hot. The croquettes should come out golden brown.