Ingredients Jump to Instructions ↓

  1. 3 tablespoons Unsalted butter

  2. small Onion -- finely minced

  3. Celery stalk -- finely

  4. Diced 3 tablespoons All-purpose flour

  5. cup Milk

  6. teaspoon Ground nutmeg

  7. Bread crumbs

  8. 1 pounds Cooked fish and/or shellfish

  9. Such as salmon, shri

  10. Scallops, white fish -- or a

  11. Combination

  12. 1 tablespoon Finely chopped parsley

  13. 1 tablespoon Chopped chives

  14. 1 teaspoon Salt -- or as desired

  15. teaspoon Cayenne pepper -- as

  16. Desired Flavorless cooking oil

Instructions Jump to Ingredients ↑

  1. MELT THE BUTTER in a small skillet over medium heat. Add the onion and celery and cook, stirring occasionally, 5 minutes or until soft. Add the flour, stirring to form a paste. Add the milk and nutmeg and cook another minute or so until mixture thickens. Meanwhile, place bread crumbs on a plate. Scrape the mixture into a mixing bowl and add the fish, parsley, chives, salt and pepper. Using 2 forks, mash the fish into the mixture. Drop tablespoon dollops of the mixture into the bread crumbs. Roll each doll TO FREEZE the mixture: Place croquettes on a lightly oiled cookie sheet and place in the freezer. When the croquettes are frozen, transfer them to airtight plastic bags or a lidded freezer container.

  2. Cook frozen uncooked croquettes directly from the freez TO FREEZE COOKED CROQUETTES: Cool cooked croquettes to room temperature, uncovered. Place in an airtight plastic freezer bag or lidded container. Label and place in freezer for up to 3 months. To cook frozen cooked croquettes, place on a cookie sheet and This is from Michael Roberts' book, "Fresh From the Freezer" (Wm.

  3. Morrow, 1990).



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