Croquettas with Prawns, Sardines Romesco Sauce, Tomatoes on Toast - James Martin Chef

Ingredients

• 550ml milk
• 100g butter
• 150g plain flour
• 1 tsp sweet paprika
• 4 eggs
• 200g prawns, chopped
• 100g panko breadcrumbs
• 2 eggs
• 75g flour
• Vegetable oil, for deep-frying
• Salt and freshly ground black pepper
• 4 sardines, gutted, head removed
• 15ml olive oil
• Salt and pepper
• 100ml olive oil
• 1 small bunch oregano
• 2 cloves garlic
• 4 red peppers, roasted
• 50g hazelnuts, toasted
• 50g almonds, toasted
• 2 tsp smoked paprika
• 2 slices white bread
• 2tbsp sherry vinegar
• 2 slices sourdough, charred in olive oil
• 4 tomatoes grated through a sieve
• 1 clove garlic
• Put the butter into a pan. When foaming, add the flour and pimenton then whisk in the milk, cook on a very low heat and cook gently for 3 minutes, stirring constantly.
• Heat the oil for deep-frying to 180C. Panne the croquettas, drop into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve.