Ingredients: |
Ingredients: 1/2 cup white wine
1/2 cup fish stock
1/2 cup water
2 shallots, minced
2-3 celery leaves
Sprig of fresh parsley
1 pound salmon, boned
1 pound potatoes, peeled and cut into 2-inch pieces
1/4 cup milk
1 teaspoon dried tarragon
1 tablespoon dried parsley
1 teaspoon lemon pepper
1/4 teaspoon salt
1 egg, beaten
Flour, for dredging
Egg wash
1/2 cup plain breadcrumbs, for dredging
Vegetable oil, for frying
Fresh parsley and lemon slices, for garnish
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Directions: |
Directions:In a skillet over medium heat, combine the wine, stock, water, shallots celery leaves, and parsley. When liquid begins to boil, lay the salmon in, skin side down, cover, reduce heat, and poach until fish flakes when tested with a fork, about 10 minutes. Remove from heat and let fish cool in the poaching liquid for 15 minutes. With two slotted spoons or spatulas, gently lift the salmon from the liquid to a plate. Remove the skin and flake the fish.
Meanwhile, cook the potatoes in boiling salted until tender, 12 to15 minutes. Drain and mash.
In a medium sized bowl, combine the flaked salmon and mashed potatoes. Add the milk, tarragon, parsley, lemon pepper, and salt and mix well. Add the egg and mix again. Chill for 10 minutes before shaping into cakes.
Shape the mixture into 8 to10 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then breadcrumbs. In a large fry pan over medium heat, heat the oil. When hot, add cakes and cook in batches, 3 to 5 minutes on each side, until browned. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven until ready to serve |
Personal
Notes: |
Personal
Notes: Serve with remoulade sauce or tartar sauce or try:
Creamy Lemon-Herb Dipping Sauce
1/2 cup mayonnaise
2 T. plus 1 1/2 tsp. lemon juice
1 T. minced fresh parsley (or 1/2 T. dried)
1 T. minced fresh thyme (or 1/2 T. dried)
1 scallion, minced
1/2 tsp. salt
Pepper
Mix all ingredients in a small bowl and season with pepper to taste. Cover and chill until flavors blend, at least 30 minutes.
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