- 350g Norwegian haddock fillet 650ml whole milk 85g butter, plus an extra knob 120g plain flour 150g black pudding, chopped 2 large free-range eggs, lightly beaten 1 tbsp chopped parsley 150g breadcrumbs olive oil for deep-frying salt and pepper
Norwegian haddock and black pudding croquetas
Norwegian haddock and black pudding croquetas
300 min
Makes 25-30
Ingredients
Method
Put the haddock in a deep sauté pan with the milk and bring to the boil then remove from the heat and let the fish cook in the milk for 5 mins. Remove the fish (keeping the milk for the béchamel) and flake into a bowl, discarding the skin and any bones.
In a saucepan melt the butter over a medium heat, add the flour and cook for 2-3 mins until lightly browned, gradually add the milk from the fish cooking, until you have a thick smooth béchamel. Season, stir and set aside.
Meanwhile, heat a little oil in a pan and fry the morcilla until starting to crisp, drain on kitchen paper. Mix the morcilla with the flaked cooked haddock and the béchamel. Season to taste.
Pour the mix into a shallow tray, spread to the edges and cover with cling film. Cool down in the fridge for 2 hrs (min.). Rub a small amount of oil in the palm of your hand and roll the mix into 25g balls. Place each ball on a lightly oiled baking sheet.
Place the beaten egg and the breadcrumbs into two separate bowls.
Dip the croquetas into flour, beaten egg and then into breadcrumbs. Transfer to a baking sheet and refrigerate for at least 2 hours to firm up. Or, you can pop them in the freezer for 20mins if you’re in a hurry.
Heat the oil to 190oC or until a cube of bread browns in 30 seconds. Fry the croquetas for around 2 mins, or until golden, drain on kitchen paper then sprinkle with sea salt and serve.
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