Place the coley in a wide-bottomed pan. Add in the bay and milk. Bring to the boil and cook the fish gently for about 5 minutes.

Lift the fish from the milk with a slotted spoon and drain well.

Next, melt the butter in a pan, add the flour to form a roux, and cook for 2 minutes on low heat. 

Slowly add the milk with which you poached the fish into the roux, beating well to make sure there are no lumps, and bring the sauce to the boil to make a really thick bechamel.

Remove from the heat and flake in the smoked coley along with the lemon zest, spring onions, smoked applewood, and chives.

Allow the mix to cool entirely, then form into 12 barrel-shaped croquettes, each 3 inches long.

To coat, dip each croquet in flour, followed by beaten egg and finally breadcrumbs.

Repeat the process by dipping the croquettes back in the egg and breadcrumbs for an extra crispy result. Then refrigerate for about an hour.

To make the romesco sauce, place the roasted almonds and garlic in a food processor and blitz for 1 minute.

Then add the roasted peppers, sundried tomatoes, and blitz until a smooth paste.

With the blender still running slowly, trickle in the olive oil and vinegar till you have a thick glossy sauce.

Finish the sauce by adding in the cayenne, smoked paprika and seasoning to taste

To cook the croquettes. Preheat the oil in a deep fryer till it reaches 180c / 350f. Then fry the croquettes in batches for 5 or 6 minutes till golden and crunchy.

Drain well, then serve with the romesco sauce and a tossed salad.