Trout Croquettes from What to Eat Now (Spring & Summer) by Valentine Warner

Ingredients

• 1 X 450 g fresh brown or rainbow trout, gutted and degilled
• ½ small onion
• 40 g plain flour
• 25 g butter
• 2 teaspoons finely chopped fresh tarragon
• 1 teaspoon Dijon mustard
• 250 ml whole milk
• 1 teaspoon tomato purèe
• flaked sea salt and ground black pepper
• 2 large free-range eggs
• 3 tablespoons double cream
• 8 tablespoons ground almonds
• 3 tablespoons plain flour
• 100 g very fine breadcrumbs, made from dry white bread
• lemon wedges for squeezing
• sunflower oil for deep-frying and oiling