Recipe

Trout croquettes with herby dipping sauce

These smoked trout potato croquettes with herb dipping sauce are the perfect accompaniment to your menu.

  • 45 mins preparation (plus refrigeration)
  • Makes 15
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Ingredients

  • 1 litre (4 cups) milk
  • 3 fresh bay leaves
  • ¾ cup fresh dill, stalks removed
  • ¾ cup fresh flat-leaf parsley leaves, stalks removed
  • 110 grams butter
  • 1¼ cups (190g) plain flour
  • 300 grams hot-smoked trout, flaked
  • 1 bunch fresh chives, chopped finely
  • 2 tablespoons finely grated lemon rind
  • 2 eggs
  • ¼ cup (60ml) milk, extra
  • 2 cups (150g) panko (Japanese) breadcrumbs
  • vegetable oil, for deep-frying
  • extra fresh dill sprigs, to serve
Herby dipping sauce
  • 2 egg yolks
  • 2 tablespoons lemon juice
  • ⅓ cup (80ml) extra virgin olive oil
  • 240 grams baby cornichons, drained, rinsed, chopped
  • 1 tablespoon drained baby capers,chopped

Method

  • 1
    Place milk, bay leaves and herb stalks in a large heavy-based saucepan over medium heat. Cook for 3 minutes or until just below simmering point.
  • 2
    Meanwhile, melt butter in a medium heavy-based saucepan over medium heat. Add ¾ cup of the flour, whisking until smooth; cook for 2 minutes or until mixture turns white and frothy. Add ⅓ cup of the milk mixture at a time, avoiding adding the stalks, whisking continuously until mixture becomes smooth after each addition. Cook, stirring continuously, for 3 minutes or until very thick.
  • 3
    Add trout, chives and lemon rind, season; stir to incorporate trout evenly. Spoon onto a large tray lined with baking paper; refrigerate until set.
  • 4
    Make herby dipping sauce.
  • 5
    Finely chop dill and parsley leaves; fold through sauce.
  • 6
    Divide croquette mix into 15 portions; roll each into a large smooth round.
  • 7
    Prepare three bowls: one with remaining flour, one with eggs combined with extra milk, and one with breadcrumbs. Coat each croquette in flour, egg mixture, then breadcrumbs; pat carefully to ensure they are well covered.
  • 8
    Heat oil in a large heavy-based saucepan over medium heat until 180°C/350°F (or when a cube of bread turns golden in 15 seconds). Fry croquettes, turning, for 3 minutes or until golden and crisp. Remove with a slotted spoon to paper towel to drain. Season to taste.
  • 9
    Serve croquettes and dipping sauce immediately, topped with extra dill sprigs.
Herby dipping sauce
  • 10
    Whisk yolks and lemon juice in a small heatproof bowl over a saucepan of simmering water for 3 minutes or until pale and thick. Whisking continuously, add oil in a slow, steady stream. Remove from heat. Stir through cornichons and capers; season. Cover directly with plastic wrap; cool until needed.

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