Salmon Croquettes with Creamed Peas
Cooking fish is not one of my specialties, but I do love this recipe because it doesn’t taste fishy. I think it was probably my mom’s attempt to get us girls to eat some fish by disguising it in fried bread crumbs. What can I say? It worked. The creamed peas give the croquettes a slightly sweet accent. This topping tastes good on other meats too, like baked chicken and ham.
Recipe information
Yield
makes 30 croquettes
Ingredients
Creamed Peas
Preparation
Step 1
Melt the butter in a medium skillet over medium-high heat. Add the onion and sauté until softened, about 3 minutes. Use a wire whisk to stir in the flour. Cook for 1 minute, and then stir in the milk. Cook until the mixture is very thick, stirring constantly for 1 minute. Remove from the heat and add the lemon juice, salt, and pepper.
Step 2
Allow the white sauce to cool slightly, and then stir in the salmon. Shape the mixture into small balls or cones about 1 1/2 inches in diameter. Place the bread crumbs in a shallow dish. Mix the beaten eggs with 1/4 cup water. Double-coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again. Place each coated croquette on a baking sheet. Cover the croquettes and set them aside.
Step 3
To make the creamed peas: Bring 1 cup lightly salted water to a boil. Add the peas and cook for 6 to 7 minutes, or until tender. Drain and set aside. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook until smooth and lightly browned, about 1 minute. Slowly whisk in the milk and continue cooking on medium heat, stirring often. Add the salt and pepper. Cook until the mixture is smooth and thick, about 6 minutes. Stir in the cooked peas and keep warm while you fry the croquettes.
Step 4
Heat the oil to 375°F in a deep, heavy pot. Preheat the oven to 150°F.
Step 5
Add about 12 croquettes at a time to the hot oil and cook until they are golden brown. Drain the croquettes on paper towels and keep them warm in the oven as you fry the remaining croquettes. Make sure the oil returns to 375°F before adding and cooking more croquettes, or they will be heavy and greasy.
From Gwen
Step 6
Forget the creamed peas where Trisha’s dad was concerned. Pass the creamed potatoes!
Note
Step 7
If you like, substitute 3/4 pound shrimp, cooked, shelled, and chopped, or 14 ounces tuna for the salmon in this recipe.
