Description
Creamy béchamel croquetas with tinned salmon, capers and lemon zest, built on a white wine and shallot base inspired by salmon piccata. Crisp outside, creamy inside, and can be made ahead.
Ingredients
For the massa
- 3 1/2 tablespoons butter
- 3 tablespoons shallot, minced fine
- 2 to 3 garlic cloves, minced
- 1/2 cup dry white wine
- 6 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 2 tins (6 oz total) salmon in oil, drained very well
- Zest of 1 lemon
- 1 1/2 tablespoons capers, patted dry and chopped
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
For the breading
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/4 cups panko
To fry and serve
- Neutral oil, for frying
- Crème fraîche
- Lemon zest curls and wedges
- Fresh chives, cut into 1/2 to 3/4 inch spears
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the shallot and cook 2 minutes without browning, then add the garlic and cook 30 seconds.
- Add the wine and simmer until nearly dry, 6 to 7 minutes. Add the flour and cook, stirring, for 2 minutes.
- Add the warm milk in 2 or 3 additions, whisking smooth after each. After the last addition, cook and stir constantly for about 6 minutes, until the mixture pulls away from the sides of the pan and holds together as one mass.
- Remove from the heat and fold in the salmon, lemon zest, capers, salt and pepper. Taste and adjust the salt, since tinned salmon varies.
- Spread the masa on a large dinner plate and let it cool to room temperature. Lay a paper towel directly on the surface, cover loosely with plastic wrap, and refrigerate at least 4 hours or overnight.
- Portion the masa into 18 to 20 g pieces (about 1 to 1 1/4 tablespoons). Squeeze each piece in your palm to bind it and remove any air pockets, then roll firmly into a ball.
- Dredge each croqueta in flour, dip in egg, and coat in panko, then refrigerate the breaded croquetas for 30 minutes.
- Heat 2 1/2 to 3 inches of oil in a Dutch oven to 360°F. Fry 10 to 12 croquetas at a time for 60 to 70 seconds, until deep golden, keeping the unfried croquetas in the refrigerator between batches.
- Drain on a wire rack or paper towels. Serve warm, each topped with a small dollop of crème fraîche, a lemon zest curl and a chive spear, with lemon wedges on the side.
Notes
Salmon: Any good tinned salmon in oil works, or about 6 oz of leftover cooked salmon fillet, flaked. Drain tinned salmon very well, since excess liquid causes the croquetas to crack in the oil.
Prevent bursting: Squeeze and roll each portion firmly to press out air pockets, and keep breaded croquetas cold until they go into the oil.
Shallow frying: Use a large cast iron skillet with oil at 360°F, and fry 90 seconds to 2 minutes, turning to brown all sides.
Make ahead: Fry, cool and refrigerate. Reheat in the air fryer at 380°F for about 2 minutes, until hot and crisp.
- Prep Time: 25
- Cook Time: 20
- Category: Appetizer
- Method: Frying
- Cuisine: Spanish