Instructions

1. Poach the Haddock:

   • Place the milk and smoked haddock in a pan over low heat. Add pepper and a bay leaf.
   • Gently simmer the fish for a few minutes, then turn off the heat and let it sit in the hot milk for another few minutes.
   • Once cooked, strain the milk and reserve it. Allow the fish to cool, then remove the skin and flake the fish into chunky pieces.

2. Prepare the Onion Base:

   • In a fresh saucepan, melt the butter over low heat. Add the finely diced onion and sweat for at least 10 minutes until soft.
   • Add thyme and pepper, cooking for another minute. Then, add the flour and cook for another minute.

3. Make the Thick Sauce:

   • Gradually add the reserved milk to the onion mixture, stirring constantly to create a thick white sauce.
   • Once the sauce is thick and smooth, turn off the heat. Mix in the flaked haddock, chopped parsley, and grated Cornish Gouda (if using).

4. Chill the Mixture:

   • Transfer the mixture to the fridge and chill completely, about 2 hours.

5. Form the Croquettes:

   • Once chilled, form the mixture into balls slightly smaller than a squash ball.
   • Set the formed balls in the fridge for at least 15 minutes to firm up.

6. Coat the Croquettes:

   • Roll the croquettes in flour, then dip in beaten egg, and finally roll in breadcrumbs.

7. Fry the Croquettes:

   • Heat an inch of cooking oil in a deep pan to 170°C (340°F).
   • Fry the croquettes in batches until golden brown. Drain on kitchen paper and let rest briefly before serving.

8. Serve:

   • Serve with a squeeze of lemon and a sprinkle of hot paprika, or pair with a green sauce or aioli if desired.