|Butter||60 Milliliter (4 Tablespoon)|
|Flour||50 Milliliter (3.5 Tablespoon)|
|Hot milk||250 Milliliter (1 Cup)|
|Sole fillets||3 , cooked and chopped|
|Unflavored gelatin||1⁄2 Tablespoon, softened in water (1 Small Envelope)|
|Heavy cream||50 Milliliter (0.25 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Oil||15 Milliliter (1 Tablespoon)|
|Breadcrumbs||500 Milliliter (2 Cups)|
|Lemon||1⁄4 , juiced|
Heat butter in saucepan.
Add flour and mix; cook 2 minutes over low heat.
Whisk in milk and season; continue cooking 5 minutes.
Remove saucepan from heat.
Stir in fish and gelatine.
Mix egg yolk with cream and incorporate.
Stir in parsley, lemon juice and correct seasoning.
Spread mixture on large dinner plate, cover with plastic wrap and chill 2 minutes.
Beat egg whites with oil just until slightly foamy.
Shape croquette mixture into tubes; roll in breadcrumbs then dip in egg whites and finish by rolling in breadcrumbs again.
Deep-fry sole croquettes in hot oil until evenly browned.