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Meat and poultry
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Sous vide
Pickling
Chef tricks

Smoked haddock croquettes with pea purée

by
Martin Wishart
Smoked haddock croquettes with pea purée

PT40M

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Ingredients

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Metric

Imperial

Smoked haddock croquettes

Pea purée

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

  • Food processor or blender

Method

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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
  • 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
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 1.5cm 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 (1)
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
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
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Martin Wishart
Martin Wishart

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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