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Using your fingers, peel the skin from the eel and discard; it will come away easily. Remove and discard the bones. Cut the flesh into 5mm (1/4 inch) dice, checking there are no stray bones. Set aside.
Melt the butter in a large heavy-based saucepan over medium–low heat. Cook the onion for 8 minutes or until soft and translucent but do not let it brown. Add the flour and cornflour to the pan and cook, stirring continuously, for 3 minutes. Add the milk, 185ml at a time, stirring continuously and vigorously and scraping the base of the pan with a wooden spoon. This should prevent lumps from forming.
The mixture will thicken quickly. Before the last addition of milk, mix in the eel, Máhon, horseradish cream and salt. Gradually add the remaining milk, a little at a time, stirring continuously. Continue cooking, stirring occasionally, for 15 minutes to thicken and cook out the flour. Pour into a shallow tray, cover with greaseproof paper and allow to cool, then refrigerate overnight. This will make the mixture firm enough to handle.
The next day, make the croquettes. Take 2 heaped teaspoons of the mixture at a time and form into oval shapes, about 7cm x 3cm.
Arrange 3 plates with a lip or wide shallow bowls in a row. Place the flour in the first, the beaten egg in the second and the breadcrumbs in the third.
Roll the croquettes in the flour, dip in the egg, allowing the excess to drain off, then
Roll in the breadcrumbs, coating well. Place on a tray, cover with plastic wrap and refrigerate for 3 hours or until firm and chilled.
Fill a large heavy-based saucepan or deep-fryer one-third full with oil and heat to 180°C or until when a cube of bread dropped into the oil takes 15 seconds to turn golden. Deep-fry the croquettes, in batches, for 3–4 minutes or until golden all over. Drain on paper towel.
Sprinkle with salt and serve straight away.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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