Smoked haddock and cheddar croquettes

Cooking Intructions

• 1. Place the smoked haddock in a large saucepan with milk, bay leaves, and onion. Simmer for 7 mins until the fish flakes easily. Remove the fish, discard the bay leaves and onion, and reserve the liquid. Flake the fish, removing skin and bones.
• 2. 2. Melt butter in a pan, stir in flour, and cook for 2 mins. Gradually whisk in the poaching liquid to make a smooth sauce. Cook for 4 mins until thickened, then stir in cheddar, mustard, and flaked fish. Season, cool, and refrigerate for 1 hour.
• 3. Meanwhile, blend the ingredients for the mayonnaise and chill until needed.
• 4. To shape the croquettes, use wet hands to roll the mixture into balls. Coat in flour, then egg, then breadcrumbs.
• 5. Heat veg oil in a deep pan. Test with a crumb—it’s ready if it bubbles. Fry croquettes in batches for 5 mins until golden. Drain on kitchen paper.
• 6. Serve hot with the herby mayo. Newspaper is optional, but a cute touch!