Haddock and Prawn Croquettes - Tapas
Preparation time: 40 minutes or so Quantity: Makes 25 or so croquettes Cooking time: 4 - 5 minutes
Ingredients
Fish Filling -
150g / 6 oz haddock or other white fish
150g / 6 oz prawns - cooked
Bechamel to Bind -
30g / 1 oz butter
1 onion - finely chopped
45g / 1&1/2 oz plain flour
100 ml milk
1 tablespoon parsley - chopped
Crumbs to Coat -
2 - 3 tablespoons any flour
1 beaten egg and a touch of milk
120g / 2 oz breadcrumbs
Method
- Cook the fish till tender and just cooked by baking, grilling or steaming
- Chop the prawns roughly
- Heat the butter in a saucepan
- Add the butter and stir round for half a minute
- Add the flour and stir for a minute
- Add the milk slowly a little at a time, stirring constantly, insuring all the milk is absorbed in to the flour mix before adding more
- Continue till all the milk has been used up
- Cool slightly
- Mix the Hake and the Prawns in to the bechamel / white sauce
- Stir in the parsley
- Leave in the fridge to set
- With damp hands mould in to croquette / sausage shapes approx. 5 - 7 cm long by approx. 3 cm thick
- Dip in to the flour
- Then dip in to the egg, shake of excess
- Then dip in to the flour, tossing round until all the croquette is covered in breadcrumbs
- Deep fry till golden