Rooms on Regent's Park - 37 Sussex Place


Rooms on Regent's Park

The perfect venue for conferences, meetings, events and private dining...



In a saucepan place the butter and melt on medium heat sprinkle over the flour and using wooden spoon mix to combine.

Add the crushed garlic cloves, mustard and milk, turn the heat up, use a whisk to beat the sauce until well combined then bring to simmer for 3 minutes. Add the cheese and crème fraiche and continue to whisk. Cook for 5 minutes, add the parsley, take off the heat to cool.

Cool for 10 minutes, add the smoked eel and mustard mix together and cool completely.

You need to make the croquettes using wet hands. We suggest to set up next to the sink with the tap running with warm water. Roll the mixture into balls by using a large tablespoon of mixture. Then roll into cylinder shape, rinse your hands and complete until finished.

Bring the vegetable oil up to 180 degrees Celsius.

Roll each croquette into flour, then into the seasoned egg with salt and white pepper, then into panko bread crumbs to complete.

When the oil has reached temperature lower the croquettes carefully into hot oil. Careful not to add too many at a time as they will not cook evenly. Cook for approximately 8 minutes or until golden brown, remove and drain on kitchen paper, serve with a squeeze of fresh lemon juice, toasted pine nuts and pea and mint puree for a complete starter to impress.

For the pea puree add all the ingredients together except the mint. Bring to boil, take off heat, transfer to blender, add the mint, blend until smooth. Strain the puree through a fine strainer, serve cold with the croquettes.

Toast a hand full of pine nuts in a pan with no oil until brown and sprinkle on the top.

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