Arbroath Smokie, Croquetas with Aioli and Padron Peppers

This is James's version of tapas. Arbroath Smokie, Croquetas with Aioli and Padron Peppers. Yorkshire, meets Scotland, meets Spain! Arbroath Smokies are actually hot smoked haddock and they taste amazing.

Ingredients

550ml water
100g butter
150g plain flour
1 tsp sweet paprika
4 egg yolks
4 Arbroath Smokies, meat picked off
2 tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper
Vegetable oil, for deep-frying

Pane

2 eggs beaten
100g seasoned plain flour
150g panko breadcrumbs

Aioli

3 egg yolks
1 tbsp Dijon mustard
4 garlic cloves, finely sliced
150ml vegetable oil
Pinch of saffron, soaked in 1 tbsp boiling water

To serve

300g Padron peppers, deep fried
300g Smokies, baked with olive oil and lemon
Parma ham

Method

Print Recipe

Put the water and butter together into a medium-sized pan and leave over a low heat until the butter has melted. Meanwhile sift the flour and sweet paprika onto a creased piece of greaseproof paper.
Increase the heat and bring to the boil, then immediately shoot in the flour, take off the heat and beat vigorously until smooth. Return to a very low heat and cook gently for 10 mins, stirring constantly.
Remove the mixture from the heat and leave it to cool for around 10 mins, then beat in the egg yolks one at a time, making sure each one is incorporated before adding the next one. You should end up with a smooth, glossy paste.
Beat in the fish, parsley, ½ tsp of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours, then shape into sausage shapes and coat in flour, egg and breadcrumbs.
To make the aioli, whisk the egg yolks and Dijon in a food processor slowly adding in the oil. Once thick, add the garlic and saffron mix and season.
Heat the oil for deep-frying to 180°C. Drop the croquettes into the hot oil and cook for 1-2 mins until crisp and golden. Drain on kitchen paper and serve immediately.
Serve the croquettes with the aioli, Padron peppers, Smokies and Parma ham.

Ingredients

550ml water
100g butter
150g plain flour
1 tsp sweet paprika
4 egg yolks
4 Arbroath Smokies, meat picked off
2 tbsp flat leaf parsley, chopped
Salt and freshly ground black pepper
Vegetable oil, for deep-frying

Pane

2 eggs beaten
100g seasoned plain flour
150g panko breadcrumbs

Aioli

3 egg yolks
1 tbsp Dijon mustard
4 garlic cloves, finely sliced
150ml vegetable oil
Pinch of saffron, soaked in 1 tbsp boiling water

To serve

300g Padron peppers, deep fried
300g Smokies, baked with olive oil and lemon
Parma ham

Method

Put the water and butter together into a medium-sized pan and leave over a low heat until the butter has melted. Meanwhile sift the flour and sweet paprika onto a creased piece of greaseproof paper.
Increase the heat and bring to the boil, then immediately shoot in the flour, take off the heat and beat vigorously until smooth. Return to a very low heat and cook gently for 10 mins, stirring constantly.
Remove the mixture from the heat and leave it to cool for around 10 mins, then beat in the egg yolks one at a time, making sure each one is incorporated before adding the next one. You should end up with a smooth, glossy paste.
Beat in the fish, parsley, ½ tsp of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours, then shape into sausage shapes and coat in flour, egg and breadcrumbs.
To make the aioli, whisk the egg yolks and Dijon in a food processor slowly adding in the oil. Once thick, add the garlic and saffron mix and season.
Heat the oil for deep-frying to 180°C. Drop the croquettes into the hot oil and cook for 1-2 mins until crisp and golden. Drain on kitchen paper and serve immediately.
Serve the croquettes with the aioli, Padron peppers, Smokies and Parma ham.