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Cut eel fillet into pieces and blend in processor (pulse) until a coarse puree
Scrape into a mixing bowl and add the warm potato, olive oil, milk and seasoning
Beat together with a wooden spoon or with an electric mixer until the mixture just comes together. Taste and adjust the seasoning
Divide the mixture into 12 portions and roll into croquettes. Alternately shape into quenelles with large spoons. Chill the shaped portions or even place in the freezer for a few minutes to make crumbing easier
Whisk eggs in a bowl. Dust each croquette lightly in flour, dip in egg mixture and coat with bread crumbs
Heat oil to 180°C. Fry croquettes just until golden brown. Drain on paper towel
Place on a baking tray in a medium oven (170°C) to continue to heat through (about 6 minutes). If you need to hold them for longer, reduce the oven heat to low
Serve with a salad of cucumber ribbons and herbed crème fraiche
Peel and seed the cucumbers. Using a swivel peeler cut ribbons down the length and all around. Cut ribbons into fine julienne. Sprinkle the julienne with a little salt and leave to drain in a colander for ten minutes
Quickly rinse the ribbons under running water Dry. Toss with dressing. Add chopped dill and season
Herbed crème fraiche:
Combine crème fraiche with chopped herbs
Courtesy of Alla Wolf-Tasker at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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