Fish croquettes

• 225 g (½ lb) cooked fish, haddock, coley, hake, cod, etc (particularly delicious made with conger eel)

Flake the fish. Make the white sauce by melting the butter in a small pan, stirring in the flour over a low heat and when it has become glossy, add the cold milk (or fish cooking-liquid and milk, half and half) a little at a time, stirring until smooth after each addition. Mix sauce, with flaked fish, chopped hard-boiled egg and parsley, add salt and pepper to taste and leave the mixture to coo