Preparation time:
120 min
Use:
Fish croquettes are a very popular recipe in Cuba. You can make the most of the base product, using both the cooking broth and the by-product (heads, tails, backbone) which have rich and nutritious masses. We hope you enjoy this recipe, which we Cubans love, although it is not exclusive to Cuba.
Ingredients:
- 1 cup of cooked fish masses, shredded and boneless
- 2 cloves of garlic
- ¼ teaspoon pepper
- 1 sprig of parsley, finely chopped
- 1 small onion cut into brunoise (small and fine)
- 4 tablespoons tomato puree (optional)
- oil
- Salt to taste
- 2 eggs
- 1 cup breadcrumbs
- 2 cups of fish broth
- 2 cups of wheat flour
- salt to taste
- oil or butter
- ¼ teaspoon nutmeg
bechamel
Instructions:
Sauté the cut onion and the well-crushed garlic in a little oil. When the onion becomes transparent, add the fish masses, the parsley, the pepper and, if desired, the tomato sauce. Stir well so that the ingredients are integrated and cook over low heat for about 5 minutes. It should be left with a very dense sauce or dry. Reserve it.
To make the bechamel with which we will make the croquettes, heat a little oil in another saucepan (approximately 3 tablespoons). Add the flour without stopping stirring. Then little by little add the strained fish broth, to prevent any bones or unpleasant remains from falling into the dough. Add nutmeg and salt to taste. Stir continuously so that the dough does not stick to the bottom or the walls of the pot.
Add the fish you prepared previously and mix it well with the batter. Keep it on low heat until the dough comes away from the sides of the pan and if necessary you can add a little more oil.
Let the dough cool and form the croquettes. Pass them through beaten egg and breadcrumbs. Fry them in very hot fat.
Servings:
20