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

Cook the haddock gently in the milk until the flesh is opaque
Remove the fish, flake it and chop finely, discarding any bones
To make the roux, melt the butter in a heavy based saucepan and add the flour
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
Cook for 5 minutes, until you can no longer taste the flour
Add the warm poaching milk to the roux a ladle at a time, cooking for 1 minute after each ladle has been added
When all of the liquid has been absorbed, add the chopped haddock, grated Parmesan and egg yolks
Remove from the heat and allow the mix to cool for 30 minutes, then place in a piping bag with a plain nozzle
Pipe 1 1/2 cm wide sausages onto a tray lined with baking paper
Place the tray into the freezer to harden the mix for about 2 hours
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
Deep fry until golden brown, drain, and then set aside
Put the finely sliced garlic in a pan with the chicken stock, bring to the boil and add the peas
Cook for 3 minutes until the peas are tender, but still green
Pour the peas and stock into a liquidiser and blend for 2 minutes until smooth
Add the butter and a little salt to the purée and blend for a further minute until fully mixed
Add the vinegar just before serving and mix in well
Prewarm some ramekins or egg cups
Warm the pea purée and place a little in each ramekin, then place a croquette on top and serve immediately
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Smoked haddock croquettes

Pea purée


  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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