Fish Croquettes
- Leftover turbot, brill, haddock or salmon
- Butter
- Pinch of flour
- Mik
- Pepper
- Salt
- Nutmeg, grated
- Parsley, finely chopped
Mince the leftover fish but not too finely. Melt the butter in a saucepan. Add a small pinch of flour and some hot milk. Stir on the stove until the mixture thickens. Add pepper, salt and a little grated nutmeg together with some finely chopped parsley and lastly, the minced fish. As soon as the mixture is quite hot, transfer to a dish to get cold. Shape and fry the croquettes.
Submitted by Aug 16, 2009
15 min
30 min
45 min