SMOKED SMALL SARDINE LIQUID CROQUETTES, BY LUCÍA FREITAS
(To make 6)
3 cans of CABO DE PEÑAS smoked small sardines
800 ml milk
200 ml cream
50 g smoked oil from the can of sardines
50 g butter
120 g flour
100 g panko breadcrumbs
1.5 g salt
0.3 g pepper and nutmeg
5 gelatine sheets (2-g sheets)
Open two cans of small sardines and remove from the oil, setting it aside for later use.
Next, heat the milk and cream and add the nutmeg and pepper.
At the same time, soak the gelatine sheets in very cold water, adding a couple of ice cubes if necessary.
Add the butter and the oil from the sardines to a pan and warm on a low heat. Then add the flour, stirring the mixture for a couple of minutes. Finally, add the hot milk and cream mixture to the pan, making sure there are no lumps.
Stir the mixture gently for 10 minutes. Then add the small sardines (without the spine and in small pieces) and cook for a further five minutes.
Finally, add the gelatine (previously hydrated and drained) and mix it with the rest of the ingredients with the help of a whisk until the mixture is uniform.
Once the mixture is ready, place it on a tray and cover it with cling film, leaving it to rest and cool for a minimum of 6 hours.
After this time, shape the croquettes, then roll them in flour, egg and fine breadcrumbs. Finally, coat them in a final layer of egg and panko (Japanese breadcrumbs with a coarser texture).
Finally, fry the croquettes in olive oil at 165 degrees. Once ready, place them on kitchen paper to remove excess oil and plate up with a sardine on top of each croquette.