Salmon Croquettes With Portabella Cream Sauce
From DetroitTokyo 11 years agoIngredients
Croquettes
- 1 7 oz. can salmon, drained and flaked shopping list
- 1 egg, whisked shopping list
- 1 garlic clove, minced shopping list
- 2 green onions, chopped shopping list
- 1 stalk celery, diced fine shopping list
- 2 tbsp plain Greek yogurt shopping list
- 1 tbsp lemon juice shopping list
- 1/4 cup + 1 tbsp flour (I used brown rice flour for a gluten free option) shopping list
- 1 tsp dried parsley (or use 2 tbsp fresh if you have it) shopping list
- lemon pepper seasoning, to taste shopping list
- sea salt, to taste shopping list
- 1 tbsp olive oil shopping list
Cream Sauce
- 1 tbsp olive oil shopping list
- 2 tbsp butter, divided shopping list
- 2 portabella mushroom caps (about 1/2 pound) shopping list
- 1 garlic clove, minced shopping list
- 1 shallot, chopped shopping list
- 1 tbsp thyme leaves shopping list
- 1/4 cup white wine shopping list
- 1/2 cup chicken stock shopping list
- 3/4 cup heavy cream shopping list
- lemon pepper, to taste shopping list
- sea salt, to taste shopping list
How to make it
Croquettes
- Line a plate or baking sheet with parchment paper.
- Combine salmon, egg, garlic, onions, celery, yogurt, lemon juice, 1/4 cup flour, and parsley in a medium non-reactive bowl. Season lightly with lemon pepper and salt, you can always add more. Mix to combine.
- Divide mixture into 6 equal portions. Gently shape into patties one at a time and place on lined baking sheet See Photo. Cover with plastic wrap and refrigerate for at least 30 minutes and up to several hours.
- Heat olive oil in a medium-large skillet over medium-high heat.
- Place tbsp flour in a shallow dish. Gently dredge both sides of each patty before placing them into the skillet. Cook for 5 minutes on each side, until golden brown See Photo. Place on a plate and tent with foil if needed to keep warm while cooking sauce, or if cooking in batches.
Cream Sauce
- Heat olive oil and 1 tbsp butter in a medium saucepan over medium heat See Photo. Add mushrooms and saute for 5-7 minutes. Remove and transfer to a plate and tent with foil to keep warm (not necessary but saves a few moments). Add remaining tbsp butter to skillet. Ad shallots and saute for 2-3 minutes. Add garlic and cook for 2 minutes, stirring occasionally. Add thyme and stir, cook for an additional minute.
- Slowly add wine, stock, and heavy cream. Whisk until smooth. Lower temperature and cook until thick enough to coat the back of a spoon. Season with lemon pepper and sea salt.
- Spoon over salmon croquettes.
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments