Fillet-of-Hake, Wild-Garlic-Croquetas, Ham-Emulsion

Name: Fillet-of-Hake, Wild-Garlic-Croquetas, Ham-Emulsion
Yield: Serves 4
Ingredients: salt and white pepper; 250 ml milk; 250 g water; 25 g butter; a handful of wild garlic leaves; 50 g Iberico ham fat; 90 ml Manzanilla sherry; 1 shallot, peeled and sliced; 175 g Serrano ham; 50 g plain flour; 100 g panko breadcrumbs; 2 large free range eggs, beaten; purple sprouting broccoli; 30 g flour; a few drops of sherry vinegar; freshly ground white pepper; 4 cloves of garlic, peeled and crushed; a few hand-carved slices of bellotta ham; 4 fillets of hake, roughly 150 g each

Preparation info

Serves
4

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

Hake always makes me think of Spain and it makes sense to pair it with the best Spanish product, the best ham in the world. The croquetas are a nod to the tapas bar, and you could make them with ham, Spinach, Salt cod, etc

Ingredients

Croquetas

a handful of wild garlic leaves
25 g butter
30

Main course
Brunch

Method

To make the croquetas

Heat a little olive oil in a frying pan then sauté the wild garlic leaves until well wilted. Leave to cool before chopping finely.

Melt the butter in a small saucepan then stir in the flour. Cook for a few minutes then add the cold milk, all in one go.

Bring to the boil, while gently whisking until it starts to thicken.