Seafood croquettes

Yield: 4 servings

Measure Ingredient
3 tablespoons Unsalted butter
½ small Onion -- finely minced
½ \N Celery stalk -- finely
\N \N Diced
3 tablespoons All-purpose flour
⅓ cup Milk
¼ teaspoon Ground nutmeg
\N \N Bread crumbs
1 pounds Cooked fish and/or shellfish
\N \N Such as salmon, shri
\N \N Scallops, white fish -- or a
\N \N Combination
1 tablespoon Finely chopped parsley
1 tablespoon Chopped chives
1 teaspoon Salt -- or as desired
¼ teaspoon Cayenne pepper -- as
\N \N Desired
\N \N Flavorless cooking oil

MELT THE BUTTER in a small skillet over medium heat. Add the onion and celery and cook, stirring occasionally, 5 minutes or until soft. Add the flour, stirring to form a paste. Add the milk and nutmeg and cook another minute or so until mixture thickens. Meanwhile, place bread crumbs on a plate. Scrape the mixture into a mixing bowl and add the fish, parsley, chives, salt and pepper. Using 2 forks, mash the fish into the mixture. Drop tablespoon dollops of the mixture into the bread crumbs. Roll each doll

TO FREEZE the mixture: Place croquettes on a lightly oiled cookie sheet and place in the freezer. When the croquettes are frozen, transfer them to airtight plastic bags or a lidded freezer container.

Cook frozen uncooked croquettes directly from the freez TO FREEZE COOKED CROQUETTES: Cool cooked croquettes to room temperature, uncovered. Place in an airtight plastic freezer bag or lidded container. Label and place in freezer for up to 3 months. To cook frozen cooked croquettes, place on a cookie sheet and This is from Michael Roberts' book, "Fresh From the Freezer" (Wm.

Morrow, 1990).


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