Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Total Time:
1 hr 7 min
Prep:
25 min
Inactive:
2 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Salmon and Ragout:
  • 2 pounds salmon fillets, sliced into 3-ounce slices
  • Salt and freshly ground black pepper
  • 1 lemon, juiced
  • 1 teaspoon Worcestershire sauce
  • Olive oil
  • 1 pound assorted wild mushrooms
  • 1 tablespoon butter, plus 7 tablespoons
  • 1/4 cup chopped shallots
  • 1/2 cup Madeira
  • 1/2 cup reduced veal stock
  • 1/2 cup heavy cream
  • 1 sprig fresh thyme
  • 1 sprig fresh chervil
  • Potato Croquettes, recipe follows
  • Potato Croquettes:
  • 3 large baking potatoes, like russets, peeled
  • 1/4 pound butter
  • 4 egg yolks
  • Salt and freshly ground black pepper
  • Nutmeg
  • 1 whole egg
  • 1 cup Oregon hazelnuts, finely chopped
  • 2 cups white bread crumbs
  • 1/2 cup white flour
  • 4 cups canola oil, for frying
Directions

Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.

In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.

Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.

Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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