Shetland Salt Pollock Croquettes by Pickled Fork

March 06, 2017

  • 500g Salt Pollock- soaked in cold water for 48 hours changing water 2-3 times
  • 100g butter
  • 100g flour
  • 300g milk
  • 1 garlic clove
  • 1 shallot diced
  • 1 bay leaf
  • 1 tsp fennel seed
  • 1tsp pink peppercorns
  • 2 cloves
  • Pinch nutmeg
  • 2 lemons zested
  • 1 bunch dill- chopped
  • 2 tsp English mustard
  • 150g Panko bread crumbs
  • 3 Eggs
  • 100g flour


  1. Gently heat the milk with the garlic, shallot, bay, fennel seed, cloves, nutmeg, peppercorns, 1 lemon zested and half the dill for 10 minutes. 
  2. Poach the salt Pollock in the infused milk for 3-4 mins or until just cooked and flaking. Remove Pollock from the milk and set aside to cool.
  3. Strain the milk mixture into another pan to keep warm on low heat.
  4. In another pan heat the butter until foaming then add the flour and stir with wooden spoon. Cook the roux over medium heat until it smells like cooked biscuits and is light golden brown. Slowly start adding the warm milk mix to the pan whisking continually to avoid lumps.
  5. Turn down heat and cook for 10 minutes making sure to stir with a wooden spoon and get right around the edges of the pan. Once cooked remove béchamel from the heat and add English mustard and season to taste.
  6. Once cooled mix the flaked Pollock in with the béchamel along with the remaining lemon zest and dill. Roll into croquette shapes then freeze on parchment paper for 1 hour.
  7. Set up your crumbing station in 3 containers starting with flour, then the beaten eggs and finishing with the panko bread crumbs. Repeat the egg and panko process to give your croquettes a better crust and to stop and mixture coming out when deep fried.
  8. Cook in batches in a deep fryer set at 180 degrees Celsius. Cook until golden brown then drain on kitchen paper.
  9. Enjoy with squeezed lemon, lemon mayo and watercress salad;)

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