Eel croquettes
- 100 GRAM EEL, cut in pieces
- 25 GRAM BUTTER
- 65 GRAM FLOUR
- 1/2 CUP FISH STOCK
- 75 GRAM BREADCRUMBS
- 1 TSP TARRAGON, chopped
- RIND OF 1/4 LEMON
- 1 EGG WHITE
Grind meat, lard and liver together with the eggs and the wine in a food processor. Mix all the ingredients, except the bacon, and add 1 teaspoon of salt. Arrange the bacon slices on the bottom and edges of a cake- or pâté mold. Put the meat mixture in and put some slices of bacon on top. Bake one and a half hour at 175 degrees Celsius. Put a weight on top (can of beans for instance) and allow it to cool down overnight.
See also delicious recipes for regular pâté, pâté from Maastricht, pâté de Paques and liver pâté.
Melt the butter and add 25 gram flour; heat slowly for three minutes whilst stirring. Add the fish stock and bring this to the boil, keep stirring. Switch off the heat and add the eel, the lemon rind and the tarragon and salt to taste. Allow the mixture to cool down. Form 4 croquette shapes. Take out three plates, put bread crumbs in one, remaining flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.
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