Trout croquette recipe — also known as trout fish fingers

Ingredients

• 250g trout fillet
• 500g milk
• a fresh bay leaf
• Salt and pepper
• 1 large clove of garlic
• 1 small shallot
• 75g butter
• 75g flour
• Fresh thyme, parsley, chives and a little tarragon
• Flour, beaten egg and breadcrumbs, for coating the fish fingers
• 300ml light cooking oil, to deep-fry the fish fingers
• 2 tbsp mayonnaise
• 1 tsp chopped parsley
• 1 tsp chopped shallot
• 1 tsp chopped capers
• 1 tsp chopped gherkin
• 1 chopped anchovy (optional)
• A little lemon juice, cayenne, pepper and salt