Smoked eel croquettes Recipe
As certified experts in the world of smoked eel, Meadowland Smokery are always on the lookout for innovative and exciting recipes that showcase the beauty and unique flavour of this versatile product — in the hope that you too can be inspired to create your own mouth-watering dishes. In today’s edition, we’ve turned our attention to the Melbourne chef and author, Matt Wilkinson and his delicious smoked eel croquettes. Enjoy!
Ingredients for smoked eel Croquettes
- 100g unsalted butter, chopped
- 1 onion, finely chopped
- 1 tsp cornflour
- 1 1/3 cups (200g) plain flour
- 600ml milk
- 3/4 cup (60g) grated parmesan
- 350g flaked hot-smoked eel
- 2 tbs chopped flat-leaf parsley leaves
- 3 eggs, lightly beaten
- 1 1/2 cups (75g) panko breadcrumbs
- Sunflower oil, to deep-fry
- 4cm piece horseradish, grated
- 100g creme fraiche
Method for creating smoked croquettes
Butter and onions: Heat butter on medium-low until melted. Add chopped onions, stirring gently, until they're tender but not browned, ensuring the natural sweetness is enhanced without burning.
Thickening the base: Sprinkle in cornflour and a portion of the flour, stirring continuously to cook off the raw flour taste, forming a smooth roux that will thicken the sauce.
Adding milk and cheese: Slowly pour in milk while stirring to prevent lumps, cooking until the mixture thickens into a paste. Stir in grated cheese until melted and evenly mixed, then season with salt and pepper. Let the mixture cool slightly.
Incorporating eel and parsley: Once the mixture has cooled, fold in finely chopped smoked eel and fresh parsley, distributing evenly. Spread the mixture onto a tray to cool, then refrigerate for firmness.
Forming croquettes: Once chilled and firm, shape the mixture into croquette-sized pieces. Refrigerate again to ensure they hold their shape during coating.
Coating: Set up three bowls for coating - one with flour, one with a beaten egg mixed with milk, and one with breadcrumbs. Roll each croquette in flour, dip in the egg mixture, then coat in breadcrumbs.
Frying: Heat oil in a deep fryer or a deep pan to 190°C. Fry the croquettes in batches until they are golden and crispy. Drain on paper towels to remove excess oil.
Serving sauce: Combine horseradish and crème fraîche with a bit of milk to create a smooth dipping sauce. Serve alongside the hot croquettes for a complementary flavour contrast.
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A delicious recipe that both highlights the versatility of Devon smoked eel and aligns with Meadowland Smokery's commitment to culinary excellence. With its delicate balance of flavours and textures, smoked eel croquettes is a dish that can be recreated at home, for your next dinner party, or added to your restaurant menu. For all your smoked eel needs, please do get in touch, or visit our wholesale page below.
Posted by Jessica on February 26th 2024
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