Croquettes of hake fire

Name: croquettes of hake fire
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g crumbly potato; 200 ml Full Milk; 250 g hake (fish); 2 toe garlic in slices; 2 broken fresh thyme; 1 dried laurel leaves; 1 medium sized egg; tl ground nutmeg; 90 g fresh parsley; 2 el traditional olive oil; 50 ml Red wine vinegar; 2 el granulated sugar; 1 Red onion in thin rings; 75 g bread crumbs

Ingredients

Kitchen Stuff

1 puree tamper
1 food processor

Directions

Peel the potatoes, cut into equal pieces and boil in water with salt in 20 min. Until done. Drain, return to the pan and leave to evaporate for another 5 minutes with lid on the pan.
Meanwhile, put the milk in a saucepan and add the hake, garlic, thyme, bay leaves and pepper and salt. Poach the hake on low heat 12 min.
In the meantime, bring a layer of water to a boil in a different pan. When the water boils, add the egg and cook gently in 6 minutes. Let scare and peel gently.
Remove the hake from the milk with a slotted spoon and add to the potatoes together with the egg. Keep the milk separate. Stamp with a puree rammer. Add 6 tbsp milk to create a smooth mass.
Season with nutmeg, pepper and salt. Keep the rest of the milk separate again. Put the potato-hake mixture in a low dish and let it stiffen in the refrigerator for 1 hour.
Meanwhile, bring a pot of water to the boil and prepare a bowl of ice-cold water. Immerse the parsley 30 sec. in the bottom of the boiling water.
Remove the parsley from the boiling water with a slotted spoon and put cold water in the bowl. Let the parsley drain and puree in the food processor with the oil and salt.
Mix the vinegar, sugar and some salt in a small bowl until the sugar has dissolved. Add the onion, spoon and let stand until use.
Form 12 croquettes of the potato mixture. Put the milk in a deep plate. Put the breadcrumbs in another deep plate. First take the croquettes through the milk and then through the breadcrumbs.
Heat the oil in the fryer to 180 ° C and fry the croquettes in 2-3 portions 4 min. Drain on kitchen paper. Serve with the marinated onion rings and parsley sauce.