Antique Recipe: Baked Salmon Croquettes with Pineapple Chutney
Baked Salmon Croquettes
The Original Recipe from The
International Cookbook (1914)
by Alexander Filippini
by Alexander Filippini
Original (our adjusted baked recipe below photos): Croquette of Salmon, Tartare Sauce
To Cook the Salmon:
1 ½ lb fresh salmon
Half gill white wine
Two gills water
One branch parsley
Juice of half a lemon
1 tsp salt
½ tsp white pepper
Place salmon in saucepan with wine,
water, one branch parsley, juice of half a sound lemon, a teaspoon of
salt and a half teaspoon white pepper. Cover and slowly let come to
boil. Boil for two minutes then remove to table and let cool in
broth.
To Make the White Sauce
1 ounce melted butter
2 ounces flour
1 Gill milk
½ Gill cream
1 Gill fish broth
2 saltspoons salt
1 saltspoon cayenne
1 saltspoon grated nutmeg
2 egg yolks
Mix in a saucepan butter and flour.
Heat for one minute then pour in milk cream, and fish broth. Season
with salt, cayenne, and nutmeg. Mix with wooden spoon until the
mixture comes to a boil. Let reduce ten minutes, stirring
occasionally. Add egg yolks and briskly mix for two minutes.
To Make Croquettes
1 egg
Bread crumbs
Oil for frying
Tartare sauce
Remove the skin and bones from salmon,
pick meat into small pieces, and add sauce. Mix lightly. Divided into
twelve equal parts and form croquettes. Dip in egg and lightly roll
in bread crumbs, place in frying basket and fry eight minutes until
golden colour, remove, drain and dress on a dish with a folded
napkin. Decorate with parsley and serve with tartare sauce.
We made a healthier version (baked not fried and with chutney) that got great reviews from all who tried them.
Place 2lb salmon in saucepan with ¼
cup wine, 1 cup water, some dried parsley, juice of a lemon, and ½
tsp veggie pepper.
Cover and slowly let come to boil. Simmer for five minutes or until fully
cooked then remove to table and let cool in broth.
Mix in a saucepan 2 tbs butter and 4 tbs
flour. Heat for one minute then pour in ¾ cup milk and ½ cup fish
broth. Season with nutmeg. Mix with wooden spoon until the mixture
comes to a boil. Let reduce ten minutes, stirring occasionally. Add 2 egg yolks and briskly mix for two
minutes.
Remove the skin and bones from the salmon and flake fish into small pieces. Add sauce and a cooked, mashed
potato. Mix lightly.
Divided into equal parts and form
croquettes.
Dip in egg (2 beaten) and lightly roll
in bread crumbs, place on parchment lined baking sheet. Bake at 450
degrees for 15 minutes, turn and cook additional 5 minutes. Serve
with greens and pineapple chutney.
Pineapple and Peach Chutney
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Baked Salmon Croquettes with Chutney Sauce
To Cook the Salmon:
2 lb fresh salmon
¼ cup wine
1 cup water
Dried parsley
Juice of a lemon
½ tsp veggie pepper
Place salmon in saucepan with wine,
water, one branch parsley, juice of a lemon, and veggie pepper. Cover and
slowly let come to boil. Simmer for five minutes or until fully
cooked then remove to table and let cool in broth.
To Make the White Sauce
2 tbs melted butter
4 tbs flour
¾ cup milk
½ cup fish broth
Pinch of grated nutmeg
2 egg yolks
Mix in a saucepan butter and flour.
Heat for one minute then pour in milk and fish broth. Season with
nutmeg. Mix until the mixture comes to a boil. Let
reduce ten minutes, stirring occasionally. Add egg yolks and briskly
mix for two minutes.
To Make Croquettes
2 eggs
Bread crumbs
1 cooked mashed potato
Pineapple Chutney
Remove the skin and bones from the salmon and flake fish into small pieces. Add sauce and cooked, mashed potato.
Mix lightly. Divided into equal parts and form croquettes. Dip in egg
and lightly roll in bread crumbs, place on a parchment lined baking
sheet. Bake at 450 degrees for 15 minutes. Turn over croquettes, and
bake an additional 5 minutes or until golden brown. Serve with greens
and pineapple and peach chutney.
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