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Smoked Trout Croquettes

Smoked Trout Croquettes recipe, brought to you by MiNDFOOD.

Smoked Trout Croquettes

Makes 12

2 smoked trout (about 330g each)

60g butter

1 small brown onion, finely chopped

1 cup plain flour

1 cup milk

⅓ cup fresh dill, finely chopped

1 orange, juiced, rind finely grated

2 eggs, whisked

1½ cups dried breadcrumbs

1¼ cups whole egg mayonnaise

white pepper

oil for shallow frying

steamed baby carrots, to serve

1 Remove skin from trout and discard. Remove meat from carcass, discarding bones. Chop meat. Melt butter in a saucepan over medium heat. Add onion; cook for 3 minutes or until tender. Add ½ cup flour; stir until combined and mixture begins to bubble. Remove from heat; slowly add milk. Return to heat. Stir until mixture comes to the boil. Reduce heat to low and simmer for 1 minute or until thickened. Set aside to cool. Stir in trout, ¼ cup dill, orange rind and 2 tbsp orange juice. Transfer to 
a bowl. Cover and refrigerate for at least 
4 hours, preferably overnight.

2 Place remaining flour, egg and breadcrumbs in separate bowls. Form ⅓-cup quantities of trout mixture into 12 sausages. Coat with flour, egg, then breadcrumbs. Place on tray. Freeze for 10 minutes.

3 Combine mayonnaise, 1 tbsp orange juice and remaining dill in a bowl. Season with salt and white pepper.

4 Heat oil in a frying pan over medium heat. Add 3-4 croquettes and cook for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining croquettes. Serve with carrots and dressing.

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