Ingredients
Scale
- 2 Tbsp butter
- 1 cup + 1 Tbsp flour
- 1 cup heavy cream
- 1/8 tsp ground nutmeg
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 Tbsp minced chives
- 1/2 tsp lemon zest
- 1/8 tsp of cayenne
- 12 oz raw salmon, diced into 1/4” cubes
- 2 eggs
- salt
- 2 cups panko breadcrumbs, crushed into a semi-fine powder
- canola oil, for frying
Instructions
- Melt 1 Tbsp butter in a saucepan over medium high heat.
- Add 1 Tbsp flour and stir constantly, until it is fully incorporated and begins to thicken.
- Whisk in the cream and nutmeg a little at a time, making a roux.
- Cook for about 3 minutes, stirring frequently, until the sauce thickens.
- Remove from heat and transfer to a bowl, pressing plastic wrap to the surface, and refrigerate until cold, about 30-45 minutes.
- Rinse out the saucepan and return to the stove over medium low heat.
- Add the remaining 1 Tbsp butter and sauté the onions until translucent, about 3 minutes.
- Add the garlic and cook for one minute more.
- Remove to a plate lined with paper towels and refrigerate until cold.
- In a bowl, mix the sauce, onion mixture, chives, lemon zest and cayenne until thoroughly blended.
- Gently fold in the salmon.
- Scoop out 12 pieces of the mixture, about the size of a golf ball, and shape into cylinders or quenelles (tiny footballs). Place them on a sheet pan lined with parchment or wax paper and refrigerate until very cold, about an hour.
- Preheat the deep fryer to 350°F. If pan-frying, heat an inch of oil in a deep skillet to 350°F.
- Spread the flour and panko bread crumbs in different shallow dishes.
- Whisk 2 eggs in another shallow dish. Add a pinch of salt to each dish.
- For each croquette, dip in the flour, then egg, then panko making sure to cover it fully each time. For a crisper crust, dip in the egg and then panko one more time.
- Fry until golden brown, about 2-4 minutes. If pan-frying, cook 1-2 minutes on each side.
- Drain on paper towels and serve with hollandaise or garlic aioli.
Notes
tools
- small saucepan
- plastic wrap
- paper towels
- sheet pan
- parchment or wax paper
- deep fryer or deep skillet
- thermometer
- small mixing bowls
- shallow dishes
- whisk
- spider or tongs
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Small Bites
- Method: Deep Fryer
- Cuisine: southern
