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Salmon Croquettes




Source of Recipe


WKRG
Salmon Croquettes

http://www2.wkrg.com/mgmedia/image/140/105/304290/salmon-croquettes-18397/

1 pound fresh salmon

½ cup minced onions

½ cup minced celery

2 tablespoons fresh dill

1 teaspoon black pepper

1 teaspoon granulated garlic

3 teaspoons salt

½ pound butter

2 cups flour plus

1 quart whole milk

½ cup flour ( for dredge)

6 eggs

1 quart whole milk

1 cup whole milk ( for dredge)

6 cups bread crumbs

½ gallon canola oil





* Poach salmon in seasoned poaching liquid. Cool salmon in fridge until cold. Add butter to a deep sauté pan with onions, celery, dill, pepper, salt and garlic. Cook until clear and translucent. Add the 2 cups of flour and stir for 3 minutes then add the quart of milk stir for 3 minutes. Then put on baking sheet and cool in cooler until cold. Add the chilled salmon to the chilled flour mixture and let set for 1 hour. Using an ice cream scoop, ball up the salmon croquette mixture into small balls. Dredge them in flour , then straight into the 6 eggs & 1cup of milk mixture then into the bread crumbs. Put into freezer for 30 minutes. Fry in canola oil that is 350 degrees. Drain on paper towels for 2 minutes then serve with hollandaise and asparagus.