For the fish croquettes, cut the fish fillets into cubes. Grind in a food processor, add salt and very slowly blend in the very cold cream. Pass the fish farce through a hair sieve, stir in an egg and season with vermouth, lime juice and zest, parsley, chervil and pepper. Cover and let rest in the refrigerator for 20 minutes.
Form croquettes from the farce with wet hands. Heat plenty of oil in a deep frying pan and fry the fish croquettes on all sides.
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