CROQUETTES OF SALMON WITH LEMON-CHIVE SAUCE
Fresh poached salmon or leftovers combined with a cream sauce create pear-shaped croquettes, with a creamy interior and a light crisp crust.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 6 | Fillet | Main, Savoury | Fry, Pan | 30 mins to 1 hour |
Ingredients:
- 1 pound salmon fillet, poached or leftover salmon
- 3 tablespoons butter
- 1/3 cup flour
- 1 cup milk
- to taste salt and ground white pepper
- 2 egg yolks
- for the breading:
- 3/4 cup flour
- 2 eggs
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 2 cups fresh breadcrumbs
- oil for deep frying
- for lemon -chive sauce:
- 6 ounces unsalted butter
- 1 tablespoon lemon juice
- 3 tablespoons chopped chives
- to taste, salt and pepper
- for garnish: parsley sprigs
Method:
Use freshly poached salmon fillet or leftovers.
To prepare the sauce:
Melt the butter in a medium heavy-bottomed saucepan over low heat. Add the flour and whisk for about 3 minutes. Whisk in the milk and bring to a boil, while whisking constantly. Season with salt and pepper to taste. Mix the egg yolks with a little of the hot sauce and return to the pan. Heat the sauce for two more minutes. Flake the boneless and skinless salmon and blend into the sauce. Transfer the mixture to a dish, cover with plastic wrap, and refrigerate until cold. Using a large tablespoon, shape the salmon mixture into pear shape croquettes. Dredge in flour, dip in the beaten egg and water, then roll in the bread crumbs seasoned with salt and pepper.
To prepare the sauce: Melt the butter in a saucepan over low heat. Skim the foam from the surface. Remove from the heat and let stand until the milk solids settle to the bottom. Pour the clear butter into a container discarding the solids in the botto
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