Smoked eel croquettes

Name: Smoked eel croquettes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18
Ingredients: 100g unsalted butter, chopped; 1 onion, finely chopped; 1 tsp cornflour; 1 1/3 cups (200g) plain flour; 600ml milk; 3/4 cup (60g) grated parmesan; 350g hot-smoked eel or hot-smoked trout, flesh flaked; 2 tbs chopped flat-leaf parsley leaves; 3 eggs, lightly beaten; 1 1/2 cups (75g) panko breadcrumbs; Sunflower oil, to deep-fry; 4cm piece horseradish, grated; 100g creme fraiche

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by Matt Wilkinson

Chef and author

Oct 08, 2015

Crunchy croquettes with creamy filling make the perfect beer snack.

100g unsalted butter, chopped
1 onion, finely chopped
1 tsp cornflour
1 1/3 cups (200g) plain flour
600ml milk
3/4 cup (60g) grated parmesan
350g hot-smoked eel or hot-smoked trout, flesh flaked
2 tbs chopped flat-leaf parsley leaves
3 eggs, lightly beaten
1 1/2 cups (75g) panko breadcrumbs
Sunflower oil, to deep-fry
4cm piece horseradish, grated
100g creme fraiche

Method

1.

Melt butter in a pan over medium-low heat. Cook onion, stirring, for 8 minutes or until soft but not coloured. Add cornflour and 2/3 cup (100g) flour, then cook, stirring, for 2 minutes to cook flour.
2.

Stirring constantly, gradually add 2 cups (500 ml) milk, then cook, stirring, for a further 4 minutes or until a thick paste. Add cheese and stir to combine, then season and remove from heat. Cool slightly, then stir in eel and parsley. Spread over a tray to cool and chill for 2 hours.
3.

Using 2 tbs for each croquette, shape mixture into 18 croquettes, then chill for a further 30 minutes to firm up.
4.

Combine egg and 1/3 cup (80ml) milk in a bowl. Place crumbs and remaining 2/3 cup (100g) flour in separate bowls. Fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Dip croquettes first in flour, then in egg mixture and finally coat in crumbs. In batches, deep-fry croquettes for 2 minutes or until golden, then drain.
5.

Combine horseradish, crème fraiche and remaining 1 tbs milk in a bowl, then serve with croquettes.