Smoked Haddock Croquette Recipe - Great British Chefs

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.

Ingredients

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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

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Food processor or blender

Cook the haddock gently in the milk until the flesh is opaque

2 un-dyed smoked haddock fillets
600ml of milk

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

100g of unsalted butter
150g of plain 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

70g of Parmesan, freshly grated
3 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

2 eggs
plain flour
100g of Panko breadcrumbs

Deep fry until golden brown, drain, and then set aside

vegetable oil, for deep frying

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

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

50g of unsalted butter
salt

Add the vinegar just before serving and mix in well

1 tsp sherry vinegar

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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Martin Wishart

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

Smoked haddock croquettes with pea purée

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