These are fabulous even kids love them the original sauce in this recipe using a specific product is no longer available but simple replace it with this sauce
2 tablespoon butter
1 juiced & zested lemon
2 table spoons fresh parley chopped fine
1/2 cup regular cream
pinch salt and pepper
Place all in sauce pan whisk while bringing the sauce to a boil for 3 minutes. Drizzle over croquettes. Enjoy
Video as well demonstrating how to make them.
Fish Croquettes with Savory Lemon & Herb Sauce
2 ½ cup cooked fish crumbled
¼ cup red bell pepper finely chopped
2 green onions chopped
10 oz Philadelphia cooking crème savory lemon & herb
¼ cup dry white wine
3 eggs beaten
1 ½ cup Italian bread crumbs
1 cup canola oil
In a mixing bowl mix fish, peppers, onions and 5 oz of the Philadelphia cooking crème. Mix well cover with plastic wrap and refrigerate 30 minutes.
In two separate bowls add eggs and bread crumbs.
Take your cold fish mixture and form 8 croquettes approximately 4 in x 1 in each.
In a frying pan heat oil on medium heat. When oil is hot adding croquettes and cook 4 minutes turn and cook an additional 4 minutes. Remove from oil and place on a line plate with paper towel to drain any excess fat.
While croquettes are cooking add to a small sauce pan on medium heat add remaining cooking cream and wine, whisk until heated through.
Plate two croquettes per person and drizzle with cooking crème. Bon Appétit!
3 medium firm-ripe pears
½ cup dry cranberries soaked in warm water and drained
1/3 cup brown sugar
¼ teaspoon fresh lemon
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
1-1/2 tsp. pure vanilla extract
4 oz. (8 Tbs.) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
Preheat oven at 350. Grease a 9 x 2 baking pan and set aside.
Soak in warm water the dry cranberries while you peel, core and quarter the pears. In a microwave safe bowl melt 4 tablespoon butter stir in the lemon juice and brown sugar and pour in the bottom of greased pan. Arrange the pear at the bottom of the pan. Next drain the cranberries and sprinkle evenly in the pan.
Make the batter by mixing together the butter, eggs, sugar, milk and vanilla. In a separate bowl mix together flour, baking powder, salt and cinnamon.
Slowly incorporate the dry ingredients with the wet ingredient until it forms a smooth batter pour on top of pears and bake for 35 to 45 minutes insert toothpick in center of cake to test if cake is done if toothpick is clean it’s done. Let it cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate. Serve with whipped cream or ice cream and garnish with sliced almonds.