- 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
- 1Place 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.
- 2Meanwhile, 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.
- 3Add trout, chives and lemon rind, season; stir to incorporate trout evenly. Spoon onto a large tray lined with baking paper; refrigerate until set.
- 4Make herby dipping sauce.
- 5Finely chop dill and parsley leaves; fold through sauce.
- 6Divide croquette mix into 15 portions; roll each into a large smooth round.
- 7Prepare 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.
- 8Heat 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.
- 9Serve croquettes and dipping sauce immediately, topped with extra dill sprigs.
Herby dipping sauce
- 10Whisk 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.
The Latest from Australian Women's Weekly Food
- The basic crepe recipe every cook needsNov 25, 2021
- Fresh apricot jamNov 25, 2021
- Honey and orange glazed hamNov 25, 2021
- 35 side dishes to complete your Christmas mealNov 25, 2021
- Passionfruit yoghurt cupcakesNov 25, 2021
- Bear clawsNov 25, 2021
- Five ingredient beef tacosNov 25, 2021
- Fruit mince swirl piesNov 25, 2021
- 20 beautiful biscotti recipesNov 25, 2021
- Passionfruit and lemon butterNov 25, 2021
- Tandoori chicken with cucumber saladNov 25, 2021
- SkordaliaNov 25, 2021
- Seafood chowderNov 25, 2021
- Pistachio and cranberry biscottiNov 25, 2021
- How to make pork laksa with five ingredientsNov 25, 2021