Smoked Haddock Croquettes

Preparation info
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By Sat Bains

Published 2012

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For the Smoked Haddock Croquettes

  • 3 shallots, finely chopped
  • 25 ml sunflower oil
  • 325 ml<


Sweat the shallots in a pan with the sunflower oil until translucent. Add the milk and cream and bring to a simmer. Add the smoked haddock and allow to cool slightly. Break up the haddock by whisking. Season with salt and lemon juice.

Add the agar-agar and bring to the boil. Pull off the heat and add the parsley to taste. Re-check the seasoning and then pour into a plastic container. Le