Salmon Croquettes - 2

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
3 tablespoons	45ml	Flour
1 cup	237ml	Milk
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	White pepper
1 teaspoon	5ml	Finely grated yellow onion
2 teaspoons	10ml	Worcestershire sauce
1		Egg yolk - lightly beaten
1 1/2 cups	219g / 7.7oz	Soft white bread crumbs
1 1/2 cups	355ml	Skinned and boned salmon - (cooked or canned),
		Finely ground
1 tablespoon	15ml	Lemon juice
		Coating
1		Egg - lightly beaten
1 cup	146g / 5.1oz	Fine dry bread crumbs
		Shortening or cooking oil - for deep fat frying

Recipe Instructions

MELT THE BUTTER IN A SAUCEPAN over moderate heat, blend in the flour, slowly add the milk.

Heat, stirring constantly, until thickened. Off the heat, mix in all seasonings, the egg yolk, soft bread crumbs, salmon and lemon juice.

Cover and chill 3 to 4 hours. Shape the mixture into 8 patties or sausage-shaped rolls, dip into the beaten egg, then roll in crumbs to coat.

Let stand at room temperature on a wire rack while you heat the shortening to 375F in a deep fat fryer.

Place 3 or 4 croquettes in the fryer basket, lower into the 375F fat and fry 2 to 3 minutes until golden brown and crisp.

Drain on paper toweling, then keep warm by setting, uncovered, in an oven turned to its keep-warm setting while you fry the rest. Serve hot with tartar sauce.

From "The Doubleday Cookbook," by Jean Anderson and Elaine Hanna (Doubleday, 1975).

Source:
Bon Apetit-1994

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