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.