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Haddock Roe Croquettes

ID: 495 Seafood

Yield/Servings: 4 servings

Ingredients:

2 tbsp. butter
6 tbsp. flour
1 cup milk
1/2 tbsp. chopped parsley
1 tsp. grated onion Salt and pepper
1 lb. haddock roe
1/2 tsp. Worcestershire sauce
1 egg with 2 tbsp. water
Fine bread crumbs

Instructions:
Make a cream sauce of the butter, flour, and milk. Add parsley, and onion, and season to taste. cook until very thick and smooth. Boil roe in water to which Worcestershire sauce and salt have been added, drain. Break into pieces with forks and add to white sauce. Chill well. Shape into small cylinders, dip into egg, roll in crumbs, and fry in hot deep fat until browned. Drain on absorbent paper. Serve with tartar sauce. This will serve four.

Recipe Source: JMD
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Haddock Roe Croquettes
ID: 495 Seafood
	Yield/Servings: 4 servings

Ingredients:
2 tbsp. butter 6 tbsp. flour 1 cup milk 1/2 tbsp. chopped parsley 1 tsp. grated onion	Salt and pepper 1 lb. haddock roe 1/2 tsp. Worcestershire sauce 1 egg with 2 tbsp. water Fine bread crumbs

Instructions: Make a cream sauce of the butter, flour, and milk. Add parsley, and onion, and season to taste. cook until very thick and smooth. Boil roe in water to which Worcestershire sauce and salt have been added, drain. Break into pieces with forks and add to white sauce. Chill well. Shape into small cylinders, dip into egg, roll in crumbs, and fry in hot deep fat until browned. Drain on absorbent paper. Serve with tartar sauce. This will serve four.

Recipe Source: JMD Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.