Salmon croquettes (prodigy)
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Salmon croquettes (prodigy)
  Salmon    Fish  
Last updated 6/12/2012 1:21:11 AM. Recipe ID 53269. Report a problem with this recipe.
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      Title: Salmon croquettes (prodigy)
 Categories: Fish
      Yield: 4 Servings
 
      2 tb Butter or margarine
      3 tb Flour
      1 c  Milk
    1/2 ts Salt
    1/8 ts White pepper
      1 ts Finely grated yellow onion
      2 ts Worcestershire sauce
      1    Egg yolk; lightly beaten
  1 1/2 c  Soft white bread crumbs
  1 1/2 c  Skinned and boned salmon
           -(cooked or canned),
           -  finely ground
      1 tb Lemon juice

MMMMM--------------------------COATING-------------------------------
      1    Egg; lightly beaten
      1 c  Fine dry bread crumbs
           Shortening or cooking oil
           -for deep fat frying
 
  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.
  
  




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Recipe ID 53269 (Apr 03, 2005)

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