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40 minutes, plus 2 and a half hours chilling and freezing time
PT40M
PT
Martin Wishart deep-fries these flavour-packed smoked haddock croquettes to give them a crispy shell that contrasts well with the smooth pea purée, producing a memorable canapé, fit for any occasion.
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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
Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.
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Smoked haddock croquettes with pea purée
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