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Sole Croquettes

American.Kitchen's picture
Ingredients
  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)
  Egg yolk 1
  Heavy cream 50 Milliliter (0.25 Cup)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Egg whites 3
  Oil 15 Milliliter (1 Tablespoon)
  Breadcrumbs 500 Milliliter (2 Cups)
  Lemon 1⁄4 , juiced
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday

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