Ingredients

For the beef shin croquettes
200g braised beef shin, shredded and mixed with enough cooking liquid to bind
2 whole eggs
50ml milk
100g seasoned flour
100g panko breadcrumbs
For the mushroom ragout
20ml olive oil
1 large banana shallot, halved lengthwise and finely sliced
1 clove of garlic, sliced
300g mixed mushrooms, cut or broken into pieces
40ml sherry or Madeira
100ml chicken or mushroom stock
5g truffle paste (optional)
20g unsalted butter
1 tsp chopped chives
flaky sea salt and freshly ground black pepper
For the Norwegian haddock loin
4 x 150g or 8 x 75g skinless, boneless Norwegian haddock loin portions
flaky sea salt
50ml olive oil
25g unsalted butter
To serve
60ml red wine jus

Method

Start by making the croquettes, form the cooked shin into a cylinder approximately 25cm long and wrap tightly in clingfilm. Chill to firm up and then slice into eight pieces. Panné the shin and return to the fridge to firm up.
Sweat off the shallots and garlic for the ragout with a pinch of salt. When the mix is nearly tender, add the mushrooms and cook over a high heat, stirring frequently until all the moisture has evaporated and the mix takes on little colour. Add the alcohol and reduce completely. Add the stock and reduce by a third. Stir in the truffle paste if using. Finish by whisking in the butter and chives and season to taste.
Season the fish with salt and wrap tightly in clingfilm to cure for 30 minutes. Rinse off and dry thoroughly. Heat the olive oil in a pan and add the Norwegian haddock loins. Seal all over, then add the butter and baste. Finish cooking in a hot oven for 2-3 minutes until just cooked through. Drain on paper towel and allow to rest for a couple of minutes.
While the fish is cooking, deep fry the croquettes at 160℃ for 5-6 minutes until golden and hot through. Drain on paper towel and season.
Divide the ragout between shallow bowls, place the fish on top and place the croquettes to one side. Spoon over a little red wine jus.

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