Croquettes De Poisson

• 2 onions, peeled
• 1 large shallot, peeled
• 5 oz. mushrooms, chopped fine
• 1 bunch fresh parsley, chopped fine
• 2 Tbsp. oil (plus oil for frying)
• 1/4 c. flour
• 1 c. milk, boiling
• 3/4 lb. whitefish fillets, ground
• salt and pepper to taste
• 4 eggs, beaten
• 3 Tbsp. bread crumbs

1. Peel onions and shallots.
2. Finely chop with mushrooms and parsley or in a food processor until coarse fine.
3. Heat 2 tablespoons of oil in pan; add vegetables and cook over low heat until all liquid is gone and vegetables are soft.
4. Sprinkle with 2 tablespoons of flour and stir well, then pour in the boiling milk, stirring well.
5. Grind fish fillets.
6. Add to pan.
7. Season with salt and pepper.
8. Cover over low heat for 10 to 12 minutes.
9. Remove from heat.
10. Break 1 egg into shallow dish and beat.
11. Put the bread crumbs and remaining flour on 2
12. plates.
13. Beat remaining eggs and gradually blend into the fish mixture in a thin stream.
14. Leave to cool.
15. Shape fish into walnut size balls and flatten slightly. Dip them in flour, then egg and in bread crumbs.
16. Drop croquettes few at a time in hot oil and cook 10 minutes.
17. Drain on paper towels and serve piping hot.

onions, shallot, mushrooms, parsley, oil, flour, milk, whitefish fillets, salt, eggs, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992929 (may not work)