Salmon Croquettes

Name: Salmon Croquettes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; about 1 cup flour; 1 cup heavy cream; 2 grates nutmeg; 1/2 cup onion, finely diced; 2 garlic cloves, minced; 2 tablespoons chives, minced; 1/2 teaspoon lemon zest; 1 pinch cayenne pepper; 12 ounces fresh salmon, finely diced; 2 eggs; about 2 cups panko breadcrumbs, finely ground; canola oil (for frying)

Submitted by Brookelynne26

"From Fire In My Belly by Kevin Gillespie"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 4

ingredients

2 tablespoons butter
about 1 cup flour
1 cup heavy cream
2 grates nutmeg
¹⁄₂ cup onion, finely diced
2 garlic cloves, minced
2 tablespoons chives, minced
¹⁄₂ teaspoon lemon zest
1 pinch cayenne pepper
12 ounces fresh salmon, finely diced
2 eggs
about 2 cups panko breadcrumbs, finely ground
canola oil (for frying)

directions

Melt 1 tablespoon of the butter in a small saucepan over medium heat. Stir in 1 tablespoon of the flour and cook, stirring constantly, until the flour is dissolved, about 1 minute. Whisk in the cream and the nutmeg and increase the temperature to medium high. When the mixture starts to boil, reduce the heat to medium and, stirring frequently, cook the sauce until it is very thick, about 3 minutes. Transfer the sauce to a small metal bowl, press plastic wrap directly onto the top of the sauce and refrigerate until cold, about 45 minutes. The plastic wrap will prevent a skin from forming on.
the sauce.
Rinse and dry the saucepan and heat over medium-low heat. Add the remaining tablespoon of butter, the onions and garlic and cook until the onions are translucent, about 3 minutes. Line a plate with a paper towel and spoon the onion mixture onto the towel to drain. Refrigerate until cold.
In a bowl, combine the sauce, the onion mixture, chives, lemon zest and cayenne until thoroughly blended. Using a large rubber spatula, gently fold in the salmon.
Shape the mixture into 12 quenelles or cylinders (a small ice cream scoop is perfect for portioning out pieces, a little larger than a golf ball). The shape is important for even cooking and maintaining a creamy center. Spread the croquettes on a sheet pan and refrigerate until very cold, about 1 hour.
Preheat the deep fryer to 350°F or, if you prefer to pan-fry, heat 1 inch of oil in a skillet over medium high heat to 350°F.
Spread the remaining flour in a shallow dish and whisk together with a big pinch of salt. Crack the eggs in another shallow dish and whisk together with another big pinch of salt. In a third shallow dish, whisk the panko and a big pinch of salt. Dip the croquettes in flour, then egg, then panko crumbs. Deep fry the croquettes until golden brown and delicious, about 4 minutes. If pan frying, cook 2 minutes, turn and cook another 2 minutes. Remove to a paper towel to drain.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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