Salmon Croquettes with Lemon And Chive Sauce
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Salmon Croquettes with Lemon And Chive Sauce
  Salmon    Lemon    Sauces  
Last updated 6/12/2012 1:28:42 AM. Recipe ID 64186. Report a problem with this recipe.
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Fondants de Poisson au Beurre de Citron
Salmon Croquettes with Lemon And Chive Sauce



SERVES 6

These salmon croquettes are more elegantly called fondants in French - literally 
"melting" or "moist" titbits. Indeed, the mixture of poached fish and béchamel 
sauce creates a dish with a meltingly creamy interior and a light, crisp crust. At 
Le Cordon Bleu, salmon is poached especially for making these croquettes, but 
leftover fish may also be used. Indeed, any cooked vegetable or meat can be 
prepared in exactly the same way.

NOTE: The butter used to make the sauce served with the croquettes is clarified to 
remove milk solids. This technique produces a perfectly transparent liquid that 
can also be used as a cooking fat. Clarified butter can be heated to very high 
temperatures without breaking down and gives a delicious flavour to foods cooked 
in it. Butter loses up to 25 percent of its weight (in water and milk solids) when 
clarified.

COURT BOUILLON
1.5 litres (2.75 pints) water
60 ml (2 fl oz) white wine vinegar
Large pinch coarse salt
2 carrots, thinly sliced
2 onions, thinly sliced
2 sprigs thyme
1 small bay leaf
10 peppercorns, crushed

450 g (1 lb) salmon fillet, skinned

BÉCHAMEL SAUCE

45 g (1.5 oz) butter
45 g (1.5 oz) flour
225 ml (8 fl oz) milk
Salt
White pepper
Pinch freshly grated nutmeg

3 egg yolks

LEMON AND CHIVE SAUCE
175 g (6 oz) butter
Juice of 1 lemon, strained
45 ml (3 tbsp) chopped chives
Salt and freshly ground pepper

COATING
115 g (4 oz) flour
2 eggs
3O ml (2 tbsp) vegetable oil
3O ml (2 tbsp) water
Salt and freshly ground pepper
225 g (8 oz) fresh white breadcrumbs

1 bunch parsley, to garnish

Butterfor croquette mixture
Oil for deep-fat frying

The chef has a short story about poaching and one about deep-fat frying.

Prepare the court bouillon in a large shallow saucepan, using the above 
ingredients and following the directions for basic court bouillon. Leave to cool 
to room temperature.

Add the salmon to the saucepan with the cooled court bouillon and bring to the 
boil. Remove the pan from the heat and leave to stand until cool. Remove the fish 
from the poaching liquid and drain well on a wire rack.

Prepare the béchamel sauce: use the above ingredients and follow the directions 
given in Oeufs à la Tripe. Whisk the egg yolks with a little of the hot sauce and 
return to the pan. Return the sauce to the heat and cook for 1 minute.

Flake the drained salmon and stir it into the béchamel sauce. Spread the mixture 
out on a dish. Pat the surface with butter to prevent a crust from forming. 
Refrigerate for about 1 hour, until cold.

Meanwhile, prepare the lemon and chive sauce. First clarify the butter: melt the 
butter in a saucepan over very low heat, without stirring. Skim the foam from the 
surface. Remove from the heat and leave to stand for a few minutes until the milk 
solids settle on the bottom. Carefully pour the clear yellow liquid (the clarified 
butter) leaving the milk into a container, solids in the bottom of the saucepan; 
discard the solids. Whisk the lemon juice into the clarified butter. Add the 
chives and season to taste with salt and pepper. Keep the sauce warm over a 
saucepan of hot water.

Fill a large saucepan or deep-fat fryer about one-third full with the oil and heat 
to a temperature of about 182 C (360 F).

Prepare the coating: put the flour on a large plate. In a shallow dish, beat the 
eggs with the vegetable oil and water, then season the mixture with salt and 
pepper. Put the breadcrumbs on another large plate.

Shape the croquettes: dip 2 tablespoons in cold water to keep the croquette 
mixture from sticking. Scoop out a mound of the cooled fish mixture with one of 
the spoons. Invert the second spoon over the top of the mound to smooth the 
croquette into an oval shape. Then slide the top spoon under the croquette and 
transfer it to the plate with the flour. Dredge it in the flour and shake off the 
excess. Gently pinch one end of the croquette to form it into a pear shape. Dip it 
in the egg mixture, then roll it in the breadcrumbs. Repeat with the remaining 
fish mixture.

Gently lower the croquettes into the hot oil, frying no more than 3 at a time. Fry 
for about 3 minutes, until golden. Drain on paper towels.

To serve, line a serving platter with a white napkin and stand the croquettes on 
the platter. Insert a small piece of parsley stem in the top of each to represent 
the stems of the pears. Decorate the platter with parsley sprigs. Serve the sauce 
in a sauceboat.





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Recipe ID 64186 (Apr 03, 2005)

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