Cod croquettes

Béchamel cream

Melt the butter in a large saucepan, then add flour and lower heat stirring constantly to brown the mix without burning. 

Gradually add warm milk, nutmeg, pepper and salt stirring constantly to remove any lumps.  If you see any lumps use a blender or whisk to create a smooth texture of the bechamel cream.

Reduce to a low heat and continue stirring allowing the béchamel to thicken, while in another pan, saute the onions until clear.  Add the cod and garlic to the onions and finally the chopped parsley.   

Add the onion and cod mix to the béchamel allowing it to finish thickening, it needs to be quite thick before taking off the heat to allow to cool. 

Pour the mixture into a shallow dish allowing to cool.  

To make the croquettes, take a dessert spoon of the mix and with clean hands shape into a ball.  Dip into the whipped egg mix, then the breadcrumbs.  Fry in a pan with very hot oil.