Franco-Yankee Salmon Croquettes
Our Seafood Stock combines the Holy Trinity that is carrots, onion and celery. Cooked down with a combination of lobster, clam and fish stocks, you simply can’t get a tastier stock anywhere. Compare our ingredient list with any other brand of stocks on the market and you will see why our brand leads the way in international recipes, including the elegant, yet easy to prepare French Veloute Tartare. But we decided to update this classic Tartare by adding Piccalilli instead of relish. This recipe is easily adaptable for the oven as well. Just bake at 350-degrees F for about 20 minutes or until the crust is golden brown.
3 eggs, divided
2 hard boiled eggs, chopped
2 Tablespoons hot pepper sauce
1/2 teaspoon black pepper
1 sleeve crackers of your choice, crushed
1 cup flour
1 cup dried, unseasoned bread crumbs
1 cup milk
New England Veloute Tartare, recipe below
1 quart canola oil, for frying
In a large bowl, combine salmon, 2 beaten eggs, chopped eggs, hot pepper sauce and black pepper. Add half the crackers and combine. Keep adding small amounts of the crushed crackers until it just holds together. Place in refrigerator while heating oil and making Veloute Tartare.
Heat oil in a sturdy pot over medium heat until it reaches 350-degrees F or use a deep fat fryer, heating oil according to manufacturers instructions.
Remove croquette mixture from refrigerator and, using 2 tablespoon measurements, roll into small logs. You should have about 12 in total.
In a shallow bowl, blend flour and bread crumbs.
In another shallow bowl, mix the milk and remaining egg. Dip each log in the crumb mixture, then the egg wash. Shake off excess egg wash and dunk back into the crumbs. Repeat with all salmon mixture.
Deep fry, in batches, for 4-6 minutes, turning as needed to brown evenly. Remove to paper towel-lined platter. Give yourself a minute or two in between batches for the oil to reheat.
Serve four to a plate with a side of warmed Veloute Tartare.
New England Veloute Tartare
1 (15-oz) can Bar Harbor® All Natural Seafood Stock
1/4 cup heavy cream
1 tablespoon Piccalilli (Picalilli is a pickled relish of East Indian origin, made of chopped vegetables, mustard, vinegar, and hot spices. Click here to learn more.)
1 tablespoon minced onion
1 tablespoon ketchup
In a saucepan, bring the fish stock to boiling over medium-high heat. Remove from stove and whisk in remaining ingredients. Set aside to keep warm.
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