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Fillet-of-Hake, Wild-Garlic-Croquetas, Ham-Emulsion
- Serves
4
- Difficulty
Medium
By Graham Garrett and Cat Black
Published 2015
Hake always makes me think of Spain and it makes sense to pair it with the best Spanish product, the best ham in the world. The croquetas are a nod to the tapas bar, and you could make them with ham, Spinach, Salt cod, etc
Ingredients
Croquetas
a handful 25 g 30
Method
To make the croquetas
Heat a little olive oil in a frying pan then sauté the wild garlic leaves until well wilted. Leave to cool before chopping finely.
Melt the butter in a small saucepan then stir in the flour. Cook for a few minutes then add the cold milk, all in one go.
Bring to the boil, while gently whisking until it starts to thicken.
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