13044 Serves 8 (2 croquettes per person) Wed Aug 06 08:19:56 -0700 2008 Thu Feb 05 19:22:25 -0800 2009 Licensed http://www.chow.com/recipes/13044 Fri, 06 Feb 2009 03:22:25 GMT Leeks are an excellent cold weather vegetable and more complex in flavor than onions. Cod is plentiful near the coasts of Russia and is easily frozen for transport to the interior regions. These croquettes of fish and leek seasoned with dill can be shaped as balls or made into small ovals. First covered with the robust horseradish sauce, the dish is quickly browned in a hot oven; it is served as individual casseroles.

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All advance preparation may be found in the ingredient list.

Heat 3 tablespoons [45 mL] of the butter in a skillet over medium heat and sauté 1 cup [240 mL] of the chopped leeks until golden. Reserve.

Combine the half-and-half and bread and soak for 5 minutes. Pulse the fish with the remaining chopped leeks in a food processor to form a coarse paste. Squeeze the bread of excess liquid and break it into small pieces. Add the bread to the reserved sautéed leeks.

Combine the fish mixture, egg, dill, lemon juice, salt, and white pepper with the leek and bread mixture and stir well to combine. Cover the bowl and refrigerate 1 hour. Form into 16 croquettes and reserve.

Heat the remaining 1 tablespoon [15 mL] of butter with the oil in a large skillet over medium-high heat. Toss the croquettes in the breadcrumbs to coat and sauté until golden. Reserve warm.

Heat the butter in a skillet over medium heat. Whisk in the flour to make a light roux. Whisk in the broth, beating constantly to prevent lumps. Stir in the sour cream, horseradish, sugar, vinegar, and salt and heat through. Adjust for seasonings and reserve.

Place the croquettes in a single layer in a lightly buttered baking dish and top with the sauce. Bake at 425°F [220°C] for 10 minutes, or until the sauce begins to bubble and brown.

Serve 2 croquettes per person, topped with sauce and garnished with sprigs of dill.

]]> http://www.chow.com Arthur L. Meyer 50 Main ¼ cup [60 mL] unsalted butter

]]> 2 cups [480 mL] leeks, finely chopped

]]> ½ cup [120 mL] half-and-half

]]> 3 slices white bread, crusts removed, torn into pieces

]]> 1¼ pounds [560 g] cod fillet, coarsely chopped

]]> 1 large egg, slightly beaten

]]> 2 tablespoons [30 mL] fresh dill, chopped

]]> 2 tablespoons [30 mL] fresh lemon juice

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] white pepper

]]> 2 tablespoons [30 mL] vegetable oil

]]> Unseasoned dry breadcrumbs, for frying

]]> 3 tablespoons [45 mL] unsalted butter

]]> 3 tablespoons [45 mL] flour

]]> 2 cups [480 mL] warm chicken or seafood broth

]]> 2 cups [480 mL] sour cream

]]> ½ cup [120 mL] grated horseradish

]]> ¼ teaspoon [1 mL] sugar

]]> 1 teaspoon [5 mL] white vinegar

]]> Salt to taste

]]> Sprigs of dill, for garnish

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