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DEL.ICIO.USLinton Hopkins' Salmon Croquettes With Bread and Butter Pickle Remoulade
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The poaching method used in this recipe ensures tender, moist fish. The fish is added to the flavorful liquid off the heat and cooks in the ambient heat of the liquid. Relatively thin fillets about 1 inch thick are best for this technique. Alternatively, this is a great recipe to use with basically any leftover grilled, baked or broiled fish fillets.
Hands on time: 30 minutes Total time: 3 hours and 15 minutes Serves: 8
Ingredients:
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For the salmon:
1/2 cup dry white wine
2 fresh bay leaves
3 cups water (more if needed)
10 whole black peppercorns
2 fresh parsley sprigs
2 tablespoons kosher salt
1 (1-pound) fresh salmon fillet, skin on
For the croquettes:
2 medium Yukon Gold potatoes
Coarse salt
4 tablespoons ( 1/2 stick) unsalted butter
1/2 cup minced Vidalia onion
1/4 cup minced green bell pepper
1/4 cup minced celery
1 garlic clove, minced
2 large egg yolks
4 tablespoons freshly chopped parsley
Zest and juice of 1 lemon
Pinch cayenne pepper
Freshly ground black pepper
1/4 cup peanut oil
1/2 cup white cornmeal
Bread and Butter Pickle Remoulade, for serving (see link below)
Lemon wedges, for serving
Instructions:
Combine wine, bay leaves, water, black peppercorns, parsley sprigs and kosher salt in a medium saucepan. Bring to a boil, then remove from the heat. Add the salmon, skin side up; if more water is needed to cover salmon, add warm water and cover saucepan. Let poach in the hot liquid until medium-rare, 8 to 10 minutes. Using a slotted spatula, remove the salmon from the liquid and transfer to a plate. Cover with plastic wrap and refrigerate at least 30 minutes. Once the salmon is completely cooled, using your fingers flake the fillet into medium-size pieces, discarding the skin. Set aside.
Meanwhile, place potatoes in a pot and cover with cold water. Add salt and bring to a boil. Reduce heat to simmer and cook until fork-tender, about 45 minutes. Peel potatoes while they are still warm, then press through a ricer or food mill into a large bowl. Set aside. Heat butter in a large skillet over medium heat. Add onion, bell pepper and celery and cook over medium heat until softened, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. To the large bowl of riced potatoes add the flaked salmon, egg yolks, onion mixture, parsley, lemon zest, lemon juice and cayenne. Stir to combine without breaking apart the salmon flakes. Season to taste with salt and pepper. (Because the dish contains raw egg, cook a small portion of the mixture before tasting.)
Using a large ice cream scoop or 1/2-cup measure, shape into cakes and place on a parchment- or wax paper-lined rimmed baking sheet. (If the cakes are too difficult to shape, refrigerate the mixture until firm and more easily shaped.) Once the cakes are shaped, refrigerate until firm, about 2 hours. Heat peanut oil in a large skillet over medium-high heat. Place cornmeal in a shallow plate; season with salt and pepper. Dredge cakes in cornmeal on both sides. Add to the hot oil and cook until golden brown, about 3 minutes per side.
Remove to a plate lined with paper towels to drain. Serve with Bread and Butter Pickle Remoulade (see link below) and lemon wedges.
Meanwhile, place potatoes in a pot and cover with cold water. Add salt and bring to a boil. Reduce heat to simmer and cook until fork-tender, about 45 minutes. Peel potatoes while they are still warm, then press through a ricer or food mill into a large bowl. Set aside. Heat butter in a large skillet over medium heat. Add onion, bell pepper and celery and cook over medium heat until softened, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. To the large bowl of riced potatoes add the flaked salmon, egg yolks, onion mixture, parsley, lemon zest, lemon juice and cayenne. Stir to combine without breaking apart the salmon flakes. Season to taste with salt and pepper. (Because the dish contains raw egg, cook a small portion of the mixture before tasting.)
Using a large ice cream scoop or 1/2-cup measure, shape into cakes and place on a parchment- or wax paper-lined rimmed baking sheet. (If the cakes are too difficult to shape, refrigerate the mixture until firm and more easily shaped.) Once the cakes are shaped, refrigerate until firm, about 2 hours. Heat peanut oil in a large skillet over medium-high heat. Place cornmeal in a shallow plate; season with salt and pepper. Dredge cakes in cornmeal on both sides. Add to the hot oil and cook until golden brown, about 3 minutes per side.
Remove to a plate lined with paper towels to drain. Serve with Bread and Butter Pickle Remoulade (see link below) and lemon wedges.
Nutrition:
Per serving (based on 4): 356 calories (percent of calories from fat, 56), 18 grams protein, 20 grams carbohydrates, 2 grams fiber, 21 grams fat (7 grams saturated), 131 milligrams cholesterol, 1,949 milligrams sodium.
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