great restaurant !! chef peacock is amazing !!!!!!
Salmon Croquettes
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
Credit: André Baranowski
SERVES 6
INGREDIENTS
1/2 cup white wine3 tbsp. Old Bay seasoning
1 tbsp. plus 1 tsp. kosher salt
1 1-lb. boneless salmon filet
1 1/2 cups dried bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying
INSTRUCTIONS
1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10" skillet. Bring to a boil over high heat. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)2. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
3. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
4. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.
Ratings & Reviews (8)
Fabulous Recipe. Moist and held together nicely.
Excellent! I made this for my employers and they loved it! The wife hates onions and even she loved this. I served it with pea and bacon risotto. Yum. And you can cut the chill time in half using the freezer.
This is an awesome recepie. I cheated and used canned salmon b/c I w in a hurry, but added a tbl of white wine to the mix for flavor. Only makes 10 with that. Next time w/ fresh salmon and I bet (know) it will be even better.
My family loved this dish although they are not big fish lovers. I used more salmon and less breadcrumbs, which I made from whole wheat sandwich bread. I sauteed the yellow onion until soft in the butter before using. I also added chopped capers, parsley, and red onion. I didn't have Old Bay, so I used paprika, celery seed, black pepper, and fresh thyme. The cast iron pan delivered a beautiful crusty exterior! Yum!!
This is a fabulous recipe that you don't even have to alter. I like them with a Carribean or West Indies style hot sauce [not too hot though!] It's great to have this on hand and just make the patties the size you want, toss them in the skillet for a quick bite once you've made the initial recipe-these are really great!
NO! WAY better fish cakes at Saveur. Like the eastern canada ones.
Very good recipe. The salmon croquettes had great flavor and remained moist and not overcooked. A little Scandinavian fish sauce on the side and all was well.
Salmon Croquettes
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