SMOKED HADDOCK CROMESQUES (FISH CAKES)
1 smoked haddock fillet
1/2 pint milk
2 oz flour
2 oz butter
1 dessertspoon English mustard
3 dessertspoons fresh grated parmesan
1 dessertspoon chopped dill
1 hard-boiled egg, grated
Salt & pepper to taste
Poach haddock in milk, drain and save the milk.
Melt butter, add flour and then stir in the hot milk until thick.
Remove from the heat, add mustard, parmesan, dill, hard-boiled egg and flaked haddock.
When cool. Roll into small balls and cover in flour, then egg and the breadcrumbs.
Deep fry until golden and serve with lemon/garlic mayonnaise or tartar sauce.
Makes about 20 cromesques