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Haddock and Dijon Mustard Croquettes with a Spring Onion Mayonnaise
- 500g smoked and natural/undyed white fish fillets, such as haddock or pollock
- 500ml semi-skimmed milk
- Handful flat leaf parsley, stalks
- Ground pepper and nutmeg, to taste
- Bay leaf
- 75g unsalted butter
- 85g plain flour
- ½ bunch spring onions
- 4 level tbsp Maille Dijon Originale mustard
- Bunch of flat leaf parsley, finely chopped
- Egg wash (milk and egg)
- 4 tbsp mayonnaise
Tip: Ask your fishmonger to bone the fish.
- Place the white fish in a saucepan with the milk, a few parsley stalks, nutmeg and a bay leaf, before bringing to the boil. Reduce heat and poach gently, then remove from the heat.
- Melt the butter in a saucepan and slowly add the flour, stirring constantly until a roux is formed and turns lighter in colour.
- Strain the milk from the fish and slowly add it to the roux, stirring constantly until creamy and smooth. Gently cook for 10 minutes until the mixture no longer tastes raw. Leave to cool.
- Finely chop the white of the spring onion and place in a bowl with the Maille Dijon Originale mustard.
- When the fish has cooled, remove the skin and flake. Add the mustard mix, fish and chopped parsley to the cooled sauce and mix thoroughly.
- Season with pepper and nutmeg and place in the fridge for 40 minutes to cool completely.
- When cool, roll the mixture into small balls, around 3cm in diameter. Dip into the egg wash, followed by the breadcrumbs.
- Heat a frying pan with oil, add the balls and fry evenly for around 2 minutes, until the breadcrumbs turn golden brown.
- Chop the green part of the spring onion, mix with mayonnaise and serve with the croquettes.