CookEat Recipe
Fish Croquettes with Cream Sauce
Crisp cork-shaped cod croquettes with a seasoned onion and milk filling, served over a warm cream sauce.
Method
Steps
Step 1
Use one and a half pounds fresh raw boneless, skinless cod flesh and cut it into very small squares. Bring the one pint water and half a teaspoon salt for the fish to a boil. Add the fish and boil for about one minute as a guide, continuing as needed until the pieces reach at least 145°F. Drain, keeping the fish and its cooking liquor separate. Measure one gill of this actual fish cooking liquor for the filling. If they need to wait, refrigerate the cooked fish and retained liquor promptly at 40°F or colder.
Step 2
Finely chop the one medium white onion. Slowly cook it in the one and a half tablespoons melted butter for eight minutes, stirring occasionally. Add the three tablespoons flour for the filling and stir briskly over the heat for one minute. Pour in the half pint hot pasteurized milk and the measured one gill fish cooking liquor, mix thoroughly and boil for five minutes.
Step 3
Add the one teaspoon salt for the croquette filling, two saltspoons cayenne, one saltspoon ground nutmeg, one teaspoon English mustard powder and one teaspoon Worcestershire sauce. Mix thoroughly with a wooden spoon and cook for two minutes.
Step 4
Stir in the two fresh egg yolks and cook for five minutes while mixing continuously, ensuring the egg-enriched filling reaches at least 160°F. Add all the cooked fish, mix lightly and cook for three minutes, continuing until the complete mixture reaches at least 165°F.
Step 5
Transfer the complete mixture to a clean shallow food-safe dish. Refrigerate promptly at 40°F or colder until thoroughly cold and firm enough to shape. Keep it refrigerated while waiting; do not leave the cooked mixture at room temperature for more than two hours.
Step 6
Divide the whole cold filling into six equal parts. Lightly flour a clean work surface and roll each portion into a short cork shape. Dip lightly in separately beaten whole egg, using only enough egg to coat the croquettes, then roll in breadcrumbs. Keep cold until frying and discard flour, egg and crumbs left after contact with the croquettes.
Step 7
For the full cream sauce, heat the one tablespoon melted butter for the cream sauce in a small saucepan and stir in the one and a half tablespoons flour for the sauce briskly. Pour in the separate one gill hot pasteurized milk and half gill fresh pasteurized cream. Add the two saltspoons salt for the sauce, half a saltspoon cayenne for the sauce and half a saltspoon ground nutmeg for the sauce. Whisk sharply for one minute, then boil for two minutes. Keep hot for immediate serving.
Step 8
Heat refined canola oil to 350°F in suitable deep-frying equipment, following its fill limits and keeping the oil below its smoking point. Put the coated croquettes in a frying basket without crowding and lower them carefully into the hot oil in suitable batches. Fry for about eight minutes as a guide, continuing until golden and crisp, the coating is fully cooked and the centres reach at least 165°F.
Step 9
Lift and drain the croquettes thoroughly on clean food-safe paper. Pour the full hot cream sauce onto a hot serving dish, arrange all six croquettes over the sauce and serve promptly.
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