Fish croquettes

Name: Fish croquettes (Croquetas de pescado)
Cuisine: Argentine
Ingredients: side salad, to serve; wedges of lemon, to garnish; 50 g/2 oz/1 cup mixed chopped fresh herbs, such as parsley, chervil, dill, tarragon or chives; 50 g/2 oz/1 cup mixed chopped fresh herbs, such as parsley, chervil, dill, tarragon or chives; 50 g/2 oz/1 cup mixed chopped fresh herbs, such as parsley, chervil, dill, tarragon or chives; 50 g/2 oz/1 cup mixed chopped fresh herbs, such as parsley, chervil, dill, tarragon or chives; 50 g/2 oz/1 cup mixed chopped fresh herbs, such as parsley, chervil, dill, tarragon or chives; 50 g/2 oz/1 cup mixed chopped fresh herbs, such as parsley, chervil, dill, tarragon or chives; 30 ml/2 tbsp wholegrain mustard; 2 egg yolks; 115 g/4 oz smoked salmon, chopped; plain (all-purpose) flour, for coating; 4 eggs, lightly beaten; dried white breadcrumbs, preferably Japanese ‘panko’ breadcrumbs; dried white breadcrumbs, preferably Japanese ‘panko’ breadcrumbs; vegetable oil, for deep-frying; salt and ground black pepper; salt and ground black pepper; 100 g/4 oz white fish, skinned; 200 g/7 oz fresh salmon, skinned; 1 garlic clove, peeled and halved; 115 g/4 oz smoked haddock, skinned; about 475 ml/16 fl oz/2 cups milk; few sprigs fresh thyme; 25 g/1 oz/2 tbsp butter; 300 g/11 oz/4 cups warm mashed potatoes

Croquetas de pescado

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Most Argentines follow the traditions of the Catholic church and refrain from eating meat on the days leading up to Easter, beginning with Holy Thursday. Fish dishes, therefore, feature prominently on the menu at this time and these croquettes are a popular choice.

Ingredients

200 g/7 oz fresh salmon, skinned
100 g/4

Americas
Argentina
Starter
Fish course
Pescatarian
Easter

Method

Line a grill (broiler) pan with foil and place the fresh salmon on top. Cook under a hot grill for 2 minutes on each side, or until golden-brown on the outside, but still pink in the middle. Set aside.
Put the white fish and smoked haddock in