Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Unsalted butter
1/2 sm Onion -- finely minced
1/2 Celery stalk -- finely
Diced
3 tb All-purpose flour
1/3 c Milk
1/4 ts Ground nutmeg
Bread crumbs
1 lb Cooked fish and/or shellfish
Such as salmon, shri
Scallops, white fish -- or a
Combination
1 tb Finely chopped parsley
1 tb Chopped chives
1 ts Salt -- or as desired
1/4 ts Cayenne pepper -- as
Desired
Flavorless cooking oil

MELT THE BUTTER in a small skillet over medium heat. Add the onion and
celery and cook, stirring occasionally, 5 minutes or until soft. Add
the flour, stirring to form a paste. Add the milk and nutmeg and cook
another minute or so until mixture thickens. Meanwhile, place bread
crumbs on a plate. Scrape the mixture into a mixing bowl and add the
fish, parsley, chives, salt and pepper. Using 2 forks, mash the fish
into the mixture. Drop tablespoon dollops of the mixture into the
bread crumbs. Roll each doll

TO FREEZE the mixture: Place croquettes on a lightly oiled cookie
sheet and place in the freezer. When the croquettes are frozen,
transfer them to airtight plastic bags or a lidded freezer container.
Cook frozen uncooked croquettes directly from the freez

TO FREEZE COOKED CROQUETTES: Cool cooked croquettes to room
temperature, uncovered. Place in an airtight plastic freezer bag or
lidded container. Label and place in freezer for up to 3 months. To
cook frozen cooked croquettes, place on a cookie sheet and

This is from Michael Roberts' book, "Fresh From the Freezer" (Wm.
Morrow, 1990).

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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