Fresh Salmon Croquettes
Recipe courtesy of Staff Meals From Chanterelle (Workman, 2001) by David Waltuck and Melicia Phillips
- Serves 6
- 2 pounds salmon fillets, skinned and cut into 2-inch pieces
- 1 cup fine dry bread crumbs
- 1/2 cup heavy (or whipping) cream
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 2 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill, and chervil leaves
- 2 tablespoons Dijon mustard
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- Coarse (kosher) salt and freshly ground black pepper, to taste
- All-purpose flour, for coating
- 1/2 cup canola or other vegetable oil
- 2 tablespoons unsalted butter
Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.
Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables
Recipe courtesy of Bobby Flay