2 ounces onion, small dice
3 ounces whole butter
3 ounces flour
8 ounces milk
1 pound salmon, poached and flaked
fresh dill, chopped, to taste
salt and pepper, to taste
1 tablespoon lemon juice
flour as needed for breading
egg wash as needed for breading
fine bread crumbs as needed for breading
Servings: 12
1. Sauté the onion in the butter until translucent.
2. Add the flour and cook to make a white roux.
3. Add the milk to make a heavy béchamel sauce. Cook the sauce until very thick, approximately 5 minutes.
4. Remove the sauce from the heat and transfer it to a mixing bowl. Add the flaked salmon. Season the mixture with dill, salt, pepper and lemon juice and mix well.
5. Spread the mixture in a hotel pan, cover and refrigerate until cold.
6. Portion the mixture using a #20 portion scoop. Form each portion into a cone shape. Bread the croquettes using the standard breading procedure.
7. Using the basket method, deep-fry the breaded croquettes until done.
Yield: 12 Croquettes
3 ounces whole butter
3 ounces flour
8 ounces milk
1 pound salmon, poached and flaked
fresh dill, chopped, to taste
salt and pepper, to taste
1 tablespoon lemon juice
flour as needed for breading
egg wash as needed for breading
fine bread crumbs as needed for breading
Servings: 12
1. Sauté the onion in the butter until translucent.
2. Add the flour and cook to make a white roux.
3. Add the milk to make a heavy béchamel sauce. Cook the sauce until very thick, approximately 5 minutes.
4. Remove the sauce from the heat and transfer it to a mixing bowl. Add the flaked salmon. Season the mixture with dill, salt, pepper and lemon juice and mix well.
5. Spread the mixture in a hotel pan, cover and refrigerate until cold.
6. Portion the mixture using a #20 portion scoop. Form each portion into a cone shape. Bread the croquettes using the standard breading procedure.
7. Using the basket method, deep-fry the breaded croquettes until done.
Yield: 12 Croquettes
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