Cullen Skink Croquettes with a Hollandaise Sauce by Leo Segurius of The Smokin’ Fox in Glasgow

THIS is a modern take on a traditional Scottish staple.

It requires a small bit of preparation a day before but can served up
within minutes on the day – a perfect dish for an autumnal dinner party.

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Across from Central Station, nestled on Waterloo Street, in the heart of Glasgow city centre, come and discover The Smokin’ Fox. Our Pub & Scullery is a tale of two destinations hosting a Victorian look and creating a sense of calm modernity, while retaining a classic pub environment making you feel comfortable and at ease.
http://www.smokinfox.co.uk

INGREDIENTS: Serves 8
Croquettes:
8 peeled potatoes, roughly chopped
4 onions, roughly chopped
1 block of butter
Dash of olive oil
4 fillets of smoked haddock
2 litres of milk
1 bunch of parsley, chopped
1 handful of plain flour
Salt and pepper, to season
2 eggs, whisked
Bowl of seasoned flour, for coating
Bowl of Panko breadcrumbs

Hollandaise Sauce:
Ingredients:
4 egg yolks
1 block of melted butter
Squeeze of lemon juice
Seasoning 
Small handful of chopped parsley

METHOD
1 Sweat the onions and potatoes in butter and a little oil. Season with salt and pepper.
2. Next, gently poach the smoked haddock in milk for 10 minutes.
3 Add the flour to the onion and potato mix. Stir in, adding the chopped parsley as well.
4 Add the milk and haddock to onion and potato mix. Gently simmer for 10 minutes, constantly stirring.
5 Prepare a deep tray lined with cling film and pour the Cullen Skink in. Let it cool for 45 minutes.
6 Place in the freezer overnight.
7 Ease the Cullen Skink mix out of the tray, lifting the cling film out and then chop into large croquette sized chunks. Dip into a bowl of seasoned flour, then into a second bowl of fork whisked eggs, then into a bowl of panko breadcrumbs.
8 Leave to defrost on a tray, ready for deep frying.
9 Deep fry for 1 minute until golden then finish in the oven for 5 minutes at 180°C.

Sauce:
1 Place egg yolks and lemon juice into a metal bowl and whisk together.
2 Place bowl over a gently simmering pot of water – make sure the bowl doesn’t touch the water.
3 Whisk in the melted butter gradually.
4 Whisk altogether until the sauce thickens slightly, then take off heat.
5 Add a little salt and pepper if required, then add in some finely chopped parsley for colour.
6 Serve in a bowl alongside the croquettes.

In association with Taste Communications.

www.tastecommunications.co.uk