Smoked Trout Croquettes
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.
