Cullen skink croquettes

Method

Poach the haddock in milk with onion halves, bay leaf, thyme and peppercorns at 75°C for 8-10 minutes until just cooked; strain and reserve the infused milk, discarding aromatics and skinning the fish. Boil cubed potatoes separately until tender, then mash smoothly with 25g butter and 100ml of the reserved cooking liquid to create a silky puree. Fold the flaked haddock into the potato mixture, season carefully with sea salt and white pepper, then chill for 30 minutes on a tray lined with baking parchment. Using floured hands, shape the mixture into 12 neat cylinders (approximately 5cm long), working quickly to prevent warming. Set up a breading station with flour, beaten egg and panko in separate shallow bowls; coat each croquette thoroughly, then refrigerate for 20 minutes. Heat oil to 170°C and deep-fry the croquettes for 2-3 minutes until golden and crisp, maintaining temperature between batches. Drain on kitchen paper, finish with a whisper of Scottish smoked salt and fresh parsley, and serve immediately with a sharp tartare sauce or lemon aioli.