Liquid Smoked Sardine Croquettes, by Lucía Freitas


(for a serving of 6 units)
  • 3 cans of smoked sardines from CABO DE PEÑAS
  • 800 ml of milk
  • 200 ml of cream
  • 50 gr of smoked oil from the can of sardines
  • 50 gr of butter
  • 120 gr of flour
  • 100 g of panko (coarse bread crumbs).
  • 1.5 gr of salt
  • 0.3 gr of pepper and nutmeg
  • 5 sheets of gelatin (2 gr each)


  • We open two cans of sardines and separate them from their oil, reserving it for later use.
  • Next, we heat the milk and cream, and add nutmeg and pepper to it.
  • Meanwhile, we soak the gelatin sheets in very cold water or with a couple of ice cubes.
  • We add the butter and the oil from the sardines to a saucepan, allowing them to melt. Then, we add the flour and stir the mixture for a couple of minutes. Finally, we incorporate the hot milk and cream mixture into the saucepan, making sure to avoid lumps.
  • We gently stir the mixture for 10 minutes. Then, we add the sardines (without the central bone and crumbled) and cook for another five minutes.
  • Finally, we add the gelatin (previously hydrated and drained) and mix it with the rest of the ingredients using a whisk until the mixture is smooth and well combined.
  • Once the mixture is ready, we will place it on a tray and cover it with plastic wrap, allowing it to rest and cool for a minimum of 6 hours.
  • After this time, we will shape each of our croquettes, coating them with flour, egg, and fine breadcrumbs. Finally, we will coat them in a final layer of egg and panko (Japanese coarse breadcrumbs) for a crispier texture.
  • To finish, we will fry the croquettes in olive oil at 165 degrees Celsius. Once ready, we will place them on a paper towel to remove excess oil and garnish each croquette with a sardine on top.
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