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).
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :