Smoked Haddock Croquette with Herb Salad
and Sweet Mustard Dressing
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
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.
. . like to find out more and see the list of recipes
pale smoked haddock fillet
700ml fish stock
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
eggs for coating)
Mixed salad leaves and fresh herbs eg. dill, chives,
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
500ml of your fish stock to boiling point, add the
haddock and then remove from heat to cool down.
cooled, remove haddock from fish stock then flake
up the juices with fish stock until you have 500ml
again, set aside for next stage.
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
stir in the flaked haddock, chives, mustard and grated
cheese and season to taste with salt, pepper and nutmeg.
to cool then pipe into a continuous sausage shape
of 3cm diameter on grease-proof paper, then refrigerate
into 10cm logs and prepare a breadcrumb station.
croquettes into the flour, then whisked egg and then
finally into the breadcrumbs, ensuring they are totally
in a deep fat fryer at 180°C until golden brown. (Test
one first - if the croquettes are breaking repeat
the egg/breadcrumb step).
egg yolks in a liquidiser, add sugar, English mustard,
vinegar and salt and pepper.
on the machine and pour in the oil very slowly until
you have a thick emulsion.
coarse grain mustard and use some lukewarm water to
get the right pouring consistency.
The North East of Scotland Fisheries Development Partnership