Haddock croquettes

Name: haddock croquettes
Cook time: 55 min
Total time: 415 min
Yield: 12
Ingredients: 75 g unsalted butter or margarine; 175 g wheat flour; 400 ml chicken broth from tablet; 300 g fresh haddock; 4 g fresh dill container 15 g; 1 lemon cleaned up; 100 ml fresh cream; 1 dried laurel leaves; 3 leaf gelatin bag of 12 pieces; 2 medium sized egg beaten; 150 g Japanese breadcrumbs; 1,5 liter peanut oil

Crispy croquettes of haddock.

Ingredients

Kitchen Stuff

1 roasting pan (15 x 20 cm)
1 fryer or large pan

Directions

Melt the butter in a pan. Add the flour. Let stir to low heat in 5 minutes until the flower starts to color (roux).
Pour the broth into parts and stir in 10 minutes to a thick, shiny sauce (ragout). Take of the fire.
Meanwhile cut the fish into pieces and the dill fine. Grate the yellow skin of the lemon and cut the fruit into segments.
Put the fish in the pan with the lemon zest, whipped cream, bay leaves, pepper and salt, and let the fish cook over low heat for 8 minutes.
Soak the gelatine in cold water for 5 minutes. Remove the laurel from the fish mixture. Pour the mixture through a sieve and collect the moisture.
Mix the moisture through the ragout. Squeeze out the gelatine and dissolve in the ragout.
Carefully stir in the dill and the fish and season with salt and pepper.
Put the ragout in the roasting pan and let it cool down to room temperature in 1 hour. Cover and put in the refrigerator for at least 5 hours.
Cut the thick ragout (salpicon) into 12 equal rectangles and roll croquettes.
Prepare 3 deep plates; 1 with the rest of the flower, 1 with the beaten eggs and 1 with the panko.
Roll the croquettes successively through the flour, the egg and the panko. Heat the oil in the deep-frying or large frying pan to 180 ° C.
Fry the croquettes in parts (max. 6 at a time) in 4 min. Golden brown. Drain on kitchen paper.
Serve with the lemon wedges. Yummy! .