Deep-frying these flavour-packed smoked haddock croquettes gives them a crispy shell that contrasts well with the smooth pea purée, producing a memorable canapé fit for any occasion

Method
1.
Cook the haddock gently in the milk until the flesh is opaque
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
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
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
12.
Deep fry until golden brown, drain, and then set aside
13.
Put the finely sliced garlic in a pan with the chicken stock, bring to the boil and add the 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
17.
Add the vinegar just before serving and mix in well
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
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Ingredients

Smoked haddock croquettes

Pea purée

Equipment

  1. Food processor or blender

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These crispy croquettes have a creamy, smoked haddock filling and rest on a bed of smooth pea purée - a perfect canapé for any seafood lover

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