Smoked haddock croquettes with pea purée

Cook the haddock gently in the milk until the flesh is opaque

Remove the fish, flake it and chop finely, discarding any bones

To make the roux, melt the butter in a heavy based saucepan and add the flour

Using a wooden spoon, stir constantly until the mixture forms a smooth paste without any lumps and leaves the sides and base of the pan cleanly

Cook for 5 minutes, until you can no longer taste the flour

Add the warm poaching milk to the roux a ladle at a time, cooking for 1 minute after each ladle has been added

When all of the liquid has been absorbed, add the chopped haddock, grated Parmesan and egg yolks

Remove from the heat and allow the mix to cool for 30 minutes, then place in a piping bag with a plain nozzle

Pipe 1 1/2 cm wide sausages onto a tray lined with baking paper

Place the tray into the freezer to harden the mix for about 2 hours

Beat the remaining 2 eggs. Cut the sausages into 2cm lengths and, while still frozen, roll in the flour, then the eggs, and finally in the panko breadcrumbs to get a crisp breadcrumb crust

Deep fry until golden brown, drain, and then set aside

Put the finely sliced garlic in a pan with the chicken stock, bring to the boil and add the peas

Cook for 3 minutes until the peas are tender, but still green

Pour the peas and stock into a liquidiser and blend for 2 minutes until smooth

Add the butter and a little salt to the purée and blend for a further minute until fully mixed

Add the vinegar just before serving and mix in well

Prewarm some ramekins or egg cups

Warm the pea purée and place a little in each ramekin, then place a croquette on top and serve immediately