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.
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Ingredients
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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
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Smoked haddock croquettes with pea purée
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