|
|
|
|
Fresh poached
salmon or leftovers combined with a cream sauce create pear-shaped croquettes,
with a creamy interior and a light crisp crust.
Serves 6
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
PREPARATION
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
bottom.
Whisk the lemon juice into the clarified butter. Add the chives and
season with salt and pepper. Keep the sauce warm. Deep fry the croquettes in
hot oil for 3 minutes or until golden brown. Drain on paper towels.
PRESENTATION
Insert a small piece of parsley in he top of each
croquette to represent the stem of a pear. Arrange two croquettes on each
plate. Decorate with a sprig of fresh parsley. Serve the sauce separately.
