Smoked haddock croquettes with pea purée

servings20
40 minutes

Ingredients

Smoked haddock croquettes

  • 2 un-dyed smoked haddock fillets
  • 600ml of milk
  • 100g of unsalted butter
  • 150g of plain flour
  • 70g of Parmesan, freshly grated
  • 3 egg yolks
  • 2 eggs
  • plain flour
  • 100g of Panko breadcrumbs
  • vegetable oil, for deep frying

Pea purée

  • 200g of frozen peas
  • 1 garlic clove
  • 150ml of chicken stock
  • 50g of unsalted butter
  • salt
  • 1 tsp sherry vinegar

Method

1
Cook the haddock gently in the milk until the flesh is opaque
  • 2 un-dyed smoked haddock fillets
  • 600ml of milk
2
Remove the fish, flake it and chop finely, discarding any bones
3
To make the roux, melt the butter in a heavy based saucepan and add the flour
  • 100g of unsalted butter
  • 150g of plain flour
4
Using a wooden spoon, stir constantly until the mixture forms a smooth paste without any lumps and leaves the sides and base of the pan cleanly
5
Cook for 5 minutes, until you can no longer taste the flour
6
Add the warm poaching milk to the roux a ladle at a time, cooking for 1 minute after each ladle has been added
7
When all of the liquid has been absorbed, add the chopped haddock, grated Parmesan and egg yolks
  • 70g of Parmesan, freshly grated
  • 3 egg yolks
8
Remove from the heat and allow the mix to cool for 30 minutes, then place in a piping bag with a plain nozzle
9
Pipe 1 1/2 cm wide sausages onto a tray lined with baking paper
10
Place the tray into the freezer to harden the mix for about 2 hours
11
Beat the remaining 2 eggs. Cut the sausages into 2cm lengths and, while still frozen, roll in the flour, then the eggs, and finally in the panko breadcrumbs to get a crisp breadcrumb crust
  • 2 eggs
  • plain flour
  • 100g of Panko breadcrumbs
12
Deep fry until golden brown, drain, and then set aside
  • vegetable oil, for deep frying
13
Put the finely sliced garlic in a pan with the chicken stock, bring to the boil and add the peas
  • 1 garlic clove
  • 150ml of chicken stock
  • 200g of frozen peas
14
Cook for 3 minutes until the peas are tender, but still green
15
Pour the peas and stock into a liquidiser and blend for 2 minutes until smooth
16
Add the butter and a little salt to the purée and blend for a further minute until fully mixed
  • 50g of unsalted butter
  • salt
17
Add the vinegar just before serving and mix in well
  • 1 tsp sherry vinegar
18
Prewarm some ramekins or egg cups
19
Warm the pea purée and place a little in each ramekin, then place a croquette on top and serve immediately