Enjoy the delicate flavour of smoked eel in these golden deep fried croquettes served with ribbons of fresh cucumber.


  • approx. 800g of cleaned and boned smoked eel fillet

  • 1kg boiled potato, passed through mouli (kept warm)

  • Approx. 150 ml extra virgin olive oil (warm) – quantity depends on fattiness of the eel

  • 100mls milk (warm)

  • freshly ground white pepper

  • optional – additional garlic in confit form

  • 4 large eggs

  • 300g flour

  • 300g breadcrumbs (preferably panko)

  • vegetable oil for deep frying

  • Garnishes

  • 3 medium cucumbers

  • lemon and olive oil dressing

  • fresh dill, finely chopped

  • salt and pepper

  • Herbed crème fraiche

  • 300mls crème fraiche

  • 6 chives finely chopped

  • 3 sprigs dill finely chopped


  • 1.

    Cut eel fillet into pieces and blend in processor (pulse) until a coarse puree

  • 2.

    Scrape into a mixing bowl and add the warm potato, olive oil, milk and seasoning

  • 3.

    Beat together with a wooden spoon or with an electric mixer until the mixture just comes together. Taste and adjust the seasoning

  • 4.

    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

  • 5.

    Whisk eggs in a bowl. Dust each croquette lightly in flour, dip in egg mixture and coat with bread crumbs

  • 6.

    Heat oil to 180°C. Fry croquettes just until golden brown. Drain on paper towel

  • 7.

    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

  • 8.

    Serve with a salad of cucumber ribbons and herbed crème fraiche

  • Garnishes:

  • 1.

    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

  • 2.

    Quickly rinse the ribbons under running water Dry. Toss with dressing. Add chopped dill and season

  • Herbed crème fraiche:

  • 1.

    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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