Page 55 - COMING UNSTUCK by Sara tuck
P. 55
smoked fish Deceptively easy to make, the
trick to perfect croquettes
croquettes is to make sure they’re well
chilled before frying.
with smoked paprika mayo
Makes 20 Cut the potatoes into quarters and put in a pot of cold water.
Bring to a boil and simmer until tender. Drain really well and
550g (1¼ lb) floury potatoes put back in the pot to dry out a little. Mash, then add parsley,
(I use Agria), peeled paprika, cream, milk, egg yolk, mustard and lemon zest and stir
¼ cup finely chopped parsley, well until smooth. Season well with freshly ground pepper, add
plus 2 tbsp extra to garnish flaked fish (watch out for fine bones) and cheeses and mix again.
½ tsp sweet smoked paprika Put the breadcrumbs on a deep plate, 2 of the whisked eggs in
½ cup cream (heavy cream) a bowl (you may manage with 2, but have a spare handy), and
¼ cup milk line 2 trays with baking paper. Take roughly ⅓ cup amounts of
1 egg yolk mixture at a time and form into little fat sausage shapes. Pat in
1 tsp Dijon mustard the breadcrumbs one by one and place on the trays and chill for
finely grated zest of 1 lemon 15 minutes. Dip each croquette into the eggs and again into the
freshly ground pepper breadcrumbs and chill, covered, until ready to use.
350g (12 oz) smoked fish (such
as kahawai, haddock), flaked For the smoked paprika mayo, mix all the ingredients together.
1 cup (100g, 3½ oz) grated
Gruyère cheese Heat the cooking oil in a large deep pan until hot or a small
1 cup (100g, 3½ oz) grated cube of bread dropped in rises to the surface and turns golden
mozzarella cheese in around 30 seconds. Fry croquettes, 4-5 at a time, until
3 cups breadcrumbs golden and heated through. Drain well on paper towels and
2-3 eggs, whisked serve with mayo, and a sprinkling of parsley and sea salt.
3 cups high smoke point
cooking oil
Smoked paprika mayo:
1 cup good-quality
mayonnaise (I use Best Foods)
1 tsp sweet smoked paprika
finely grated zest of 1 small
lemon
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