FOOD + DRINK in THE KITCHEN WITH cont ...
DANIEL ’ S SMOKED HADDOCK AND MOZZARELLA CROQUETTES
WITH SEAWEED MAYO
Ingredients :
• 300g smoked haddock fillets ( ask your local fishmonger for non-dyed haddock )
• 1 bay leaf
• 1 pinch nutmeg
• 150ml milk
• 25g unsalted butter
• 25g plain flour
• 30g mozzarella
• 1 egg yolk
• 1 egg
• 100g plain flour
• 175g panko breadcrumbs
For the seaweed mayo :
• 2 egg yolks
• 35ml lemon juice
• 1 tsp dried dulse ( or one nori seaweed sheet )
• 1 garlic clove
• 500ml rapeseed oil ( or light-in-colour olive oil )
• Salt and pepper
Method :
1 . Add the smoked haddock to a pan with the milk . Season with nutmeg , some black pepper and add the bay leaf .
2 . Place the lid on the pan , bring to a gentle simmer and cook for 4 - 5 minutes .
3 . Once the fish is cooked , remove it from the milk and keep aside .
4 . Filter the milk and keep aside .
5 . Melt the butter in a pan and once melted add the flour . Use a whisk to make a thick roux , then add the milk little by little until you have a thick bechamel sauce .
6 . Remove from the heat and let the mixture cool a little before adding the egg yolk and whisking into the mixture . Add the flaked fish and the mozzarella into the mixture in smallish flakes and combine gently .
7 . Place into the fridge to firm up for at least an hour .
8 . Once the mixture has chilled , shape into croquettes of around 50g each .
9 . Take three bowls and place 100g plain flour in one , whisked egg in another and the panko breadcrumbs in the final one . Take each of the croquettes and dip into each of the three bowls – flour , then egg , then breadcrumbs .
10 . To cook the croquettes , place them in the oven at 180 ° C for 35 minutes until crisp and golden .
For the seaweed mayo :
11 . Put all ingredients apart from the oil in a food processor and mix well before slowly adding the oil until fully combined . Season with salt and pepper to your desired taste .
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