Makes 15

• 1 lb arctic char, gutted and degilled
• ¼ stick butter
• 1⁄2 small onion
• 1/3 cup plain flour
• 1 cup whole milk
• 1 tsp tomato purée
• 2 tsp finely chopped parsley or fresh tarragon
• 1 tsp Dijon mustard
• 3 tbps double cream
• flaked sea salt and ground black pepper
• 2 large free-range eggs
• 1 cup very fine breadcrumbs, made from dry white bread
• 8 tbps ground almonds
• 3 tbps plain flour
• sunflower oil for deep-frying and oiling
• lemon wedges for squeezing

1. Preheat the oven to 375ºF. Place the char on a baking tray lined with oiled foil.
2. Cover with a second sheet of foil and bake for 12–15 minutes until it is just cooked. Allow the char to cool.
3. Discarding the skin, flake the fish into a sieve over a bowl. Do this carefully, being extra diligent to take out any tiny bones.
4. Melt the butter in a medium saucepan. Peel and finely chop the onion. Gently fry until pale golden.
5. Stir in the 1/3 cup flour and cook for 30 seconds before gradually stirring in the milk. Cook over a low heat for 5 minutes, stirring constantly, until the sauce is glossy and thick.
6. Beat in the tomato purée, tarragon, mustard, cream and plenty of salt and black pepper. Cover with saran wrap to prevent a skin forming, and allow to cool until tepid.
7. Gently stir in the char until thoroughly incorporated and adjust the seasoning to taste.
8. Spoon the mixture into a bowl and cover again with saran wrap. Allow to cool. Cover and chill for a minimum of 5 hours or until solid.
9. When ready to cook, make croquettes using 2 spoons to form the mixture into small ovals, then slightly ball between your palms.
10. Beat the eggs well in a large bowl. Scatter half the breadcrumbs in a shallow bowl and mix with half the almonds. Put the 3 tbps flour in a third bowl.
11. Toss each croquette lightly in flour, then into the egg, before coating evenly in the breadcrumb mixture. Put on a small baking tray. After 8 croquettes have been prepared, tip out the used breadcrumbs (they will be sticky and lumpy) and replace them with the remaining breadcrumbs and almonds. Chill the croquettes for at least 30 minutes or until just before serving.
12. Half-fill a large pan with sunflower oil and heat to 350ºF. Using a slotted spoon, carefully lower 5 croquettes at a time into the hot oil and cook for about 2 1/2 minutes turning them once, until the coating is golden brown and the filling melted into a soft, unctuous sauce. Keep warm in the oven whilst the remainder are cooked. If not using a fryer, keep an eye on the oil to make sure that it does not get too hot and burn the remaining croquettes.
13. Scatter with sea salt. Serve hot with wedges of lemon

NOTE: To make the breadcrumbs, place slices of white bread on a baking sheet and cook in a low oven for about 20 minutes until dry but not colored. Blend to crumbs in a food processor.

Recipe courtesy of Val Warner