Smoked haddock croquettes with pea purée
- Canapé
- medium
- 20
- 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.
Discover more:
Share recipe
Related recipes
Related recipes
Smoked haddock and shellfish chowder
Croquetas de sobrasada
Red pepper and goat's cheese bites
Cauliflower, potato, fennel and chilli cheese croquettes
Monkfish fingers wrapped in Parma ham with lemon, thyme and pepper
Ingredients
Metric
Imperial
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
Equipment
- Food processor or blender
Method
1
Cook the haddock gently in the milk until the flesh is opaque
- 2 un-dyed smoked haddock fillets
- 600ml of milk
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
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
- 2 eggs
- plain flour
- 100g of Panko breadcrumbs
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
- 1 garlic clove
- 150ml of chicken stock
- 200g of frozen 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
You may also like
Smoked haddock croquettes with pea purée
SITES
INFORMATION
© Great British Chefs 2019