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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 Tess M Aug 16, 2009 15 min 30 min 45 min


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