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Recipe for :

Smoked Haddock Croquette with Herb Salad and Sweet Mustard Dressing

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Addy Daggert of Craigellachie Hotel - Grampian Chef of the Year 2003.

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500g pale smoked haddock fillet
700ml fish stock
60g butter
60g plain flour
1 tablespoon coarse grain mustard
50g grated mature cheddar cheese
1 tablespoon chopped chives
Salt, pepper and nutmeg to season
500g home-made bread crumbs (with 200g flour and 3 whisked
eggs for coating)
Mixed salad leaves and fresh herbs eg. dill, chives, fennel

Mustard Dressing:

2 egg yolks
4 tablespoon white wine vinegar
1 tablespoon caster sugar
1 teaspoon English mustard
2 tablespoon coarse grain mustard
200ml sunflower oil
Salt, pepper and lukewarm water



  • Bring 500ml of your fish stock to boiling point, add the haddock and then remove from heat to cool down.
  • When cooled, remove haddock from fish stock then flake the haddock.
  • Top up the juices with fish stock until you have 500ml again, set aside for next stage.
  • Melt the butter in a pan, add the flour and cook for 1 minute, remove from heat and add the fish stock from the first stage. Put the pan back on a low heat and bring to the boil slowly. Simmer gently until a “thicker than sauce” consistency has been achieved, stirring constantly.
  • Gently stir in the flaked haddock, chives, mustard and grated cheese and season to taste with salt, pepper and nutmeg.
  • Allow to cool then pipe into a continuous sausage shape of 3cm diameter on grease-proof paper, then refrigerate overnight.
  • Cut into 10cm logs and prepare a breadcrumb station.
  • Dip croquettes into the flour, then whisked egg and then finally into the breadcrumbs, ensuring they are totally covered.
  • Place in a deep fat fryer at 180°C until golden brown. (Test one first - if the croquettes are breaking repeat the egg/breadcrumb step).

Mustard Dressing:

  • Put egg yolks in a liquidiser, add sugar, English mustard, vinegar and salt and pepper.
  • Turn on the machine and pour in the oil very slowly until you have a thick emulsion.
  • Add coarse grain mustard and use some lukewarm water to get the right pouring consistency.

Addy Daggert
for The North East of Scotland Fisheries Development Partnership