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Fish Croquettes

Fish croquettes made with puff pastry, cold salmon, butter, sea salt, pepper, vermicelli, breadcrumbs, suet, egg, anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Fish Croquettes

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fish Croquettes

Ingredients

Directions

Prepare

  1. Prepare the fish mixture as for Fish Crescents.

  2. Roll out the puff pastry very thin, avoiding any holes.

  3. Cut the pastry into rounds.

Shape

  1. Place a teaspoonful of the fish mixture on each round.

  2. Wet half of the round, fold the other half over, and seal.

Coat, fry and serve

  1. Dip each croquette in egg and then coat with breadcrumbs or vermicelli.

  2. Fry until golden brown, then drain.

  3. Arrange on a dish and garnish with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Forms the thin, flaky wrapper that encloses the filling and becomes crisp when fried.
Cold salmon
Provides the main filling, giving the croquettes their flavour and body.
Egg
Acts as a binder so the breadcrumb or vermicelli coating adheres to the croquettes.
Dried white breadcrumbs
Form a dry coating that browns and crisps during frying.

The step that matters

Sealing the fold. Wetting the edge before folding helps the two pastry halves bond. A weak seal can let the filling leak into the hot fat and make the croquettes break open while frying.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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