Home › The World's Kitchen › Croquette of Salmon, Tartare Sauce

Croquette of Salmon, Tartare Sauce

Place a one-and-a-half-pound piece of fresh salmon in a saucepan with half gill white wine, two gills water, one branch parsley, juice of half a sound lemon, a teaspoon salt and a half teaspoon white pepper. Cover the pan, let it slowly come to a boil, boil for two minutes, remove to a table and let cool off in the broth. Mix in a saucepan one ounce melted butter with two ounces flour, heat for one minute, then pour in one gill milk, half gill cream, and one gill of the fish broth. Season with two saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, let reduce ten minutes, occasionally mixing meanwhile, add two egg yolks and briskly mix for two minutes. Remove skin and bones from salmon, pick meat into small pieces and add to the sauce, lightly mix, pour preparation into a dish, spread a very little butter over surface, then let thoroughly cool off. Sprinkle a very little flour on a table, divide the fish preparation in twelve equal parts, roll out to cork forms, dip in beaten egg and lightly roll in bread crumbs, place in a frying basket and fry eight minutes, or until a nice golden colour, remove, drain, dress on a dish with a folded napkin, one on top of another, decorate with a little parsley greens and serve with a tartare sauce separately.