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potatoes butter salt milk salmon scallions Cheddar eggs bread crumbs canola oil parsley egg yolks lemon juice butter salt cayenne pepper
Viewed: 20 - Published at: 5 years agoIngredients
- 2 whole Russet Potatoes
- 3 Tablespoons Butter
- 3/4 teaspoons Salt
- 1/4 cups Milk
- 2 cups Cooked Salmon
- 13 cups Sliced Scallions
- 3- 1/2 ounces, weight Shredded Aged Cheddar
- 2 whole Eggs
- 1- 1/2 cup Panko Bread Crumbs
- 1 cup Canola Oil, For Frying
- 12 leaves Parsley, For Garnish
- 4 whole Egg Yolks
- 1 Tablespoon Lemon Juice
- 1/2 cups Butter, Cubed
- 1/2 teaspoons Salt
- 1 pinch Cayenne Pepper
Method
- For the croquettes:
- Peel and cube the russset potatoes into 1 1/2 inch pieces.
- Add the potato cubes into a medium sized pot, and fill with water until the potatoes are covered.
- Heat over high heat until the water boils, then reduce to medium-high heat.
- Cook until the potatoes are fork tender, about 10-15 minutes total.
- Drain the water off the potatoes.
- You can keep the potatoes in the pot or put them into a large mixing bowl.
- Add the butter, salt, and milk, beating with a hand-mixer until smooth.
- We only need three cups of mashed potatoes, so if you have more, reserve that for another use.
- Flake the salmon with a fork, and add it to the 3 cups of potatoes along with the scallions and shredded cheese.
- Form into palm-sized disks, and set the disks aside on a parchment-lined cookie sheet.
- Whisk the eggs together in a shallow bowl, and set aside.
- Put the panko bread crumbs onto a lipped plate or shallow bowl and set aside.
- Now, were ready to coat the croquettes!
- Dip the disks, one by one into the egg mixture first, then coat with panko bread crumbs, and return to the parchment-lined cookie sheet.
- Repeat until all disks are coated.
- At this point, you can freeze the croquettes until youre ready for them!
- If you have frozen them, let them thaw at room temperature for at least an hour before frying.
- Heat a skillet with about a half inch of canola oil over medium-high heat.
- When the oil has come up to temperature, fry the croquettes in batches until golden brown on each side, about 2-3 minutes per side.
- Put the croquettes onto a paper towel lined plate and finish frying all of them.
- For the Hollandaise sauce:
- Fill a small pot halfway with water, and heat over medium heat.
- Place a metal or glass bowl over the pot, so it does not touch the water, and add the egg yolks and lemon juice into the bowl.
- Whisk continually until the eggs begin to thicken.
- Turn the heat down to medium-low, and add the butter cubes one by one, waiting until each one is melted before adding another.
- Once all of the butter has been added remove bowl from heat and add salt and cayenne pepper.
- Place a dollop of Hollandaise on each croquette, top with a parsley leaf, and serve immediately!