Salmon Croquettes

I recently made fish stock from scratch and noticed that the heads and bones had a lot of meat still left on them. I pulled the meat from the cheeks, bones, and other random parts. There was quite a bit! My roommate in the Netherlands, Tatiana, would make fish croquettes from scraps of fish either left over from dinner or just from cheap fish pieces at the market. I don’t have her recipe, but this one from America Cooks: The General Federation of Women’s Clubs Cookbook is close to what I remember.

Thick White Sauce (no jokes, perverts) Makes about a cup
2 T butter
3 T flour
1 cup hot milk
1/2 tsp salt
1/8 tsp pepper
(herbs and spices optional)

Melt butter in a heavy saucepan. Add flour; cook, stirring constantly, for 2 minutes, or until mixture, known as a roux, is smooth and begins to bubble. Remove saucepan from heat. Add milk all at once. Return saucepan to heat; stir vigorously with wooden spoon or wire whisk. Sauce will be thickened and smooth in about 1 minute. Add salt and pepper cook over low heat for 10 minutes, stirring occasionally. Correct seasoning, adding special herbs or spices, if desired.

Salmon Croquettes
1 cup Thick White Sauce
1/2 tsp salt
1/8 tsp pepper
1 cup fresh bread crumbs (I used beer bread, recipe to be added soon)
1 lb bits and pieces of leftover salmon (I used bits from my fish stock, but you could used canned salmon, drained and flaked)
Flour
1 egg, beaten with 2 T milk
1 1/4 cups dry bread crumbs
1/3 cup shortening
Tarter Sauce for Fish (optional)

In mixing bowl combine Thick White Sauce, salt, pepper, fresh crumbs and salmon. Chill for 2 hours.

Shape salmon mixture into croquettes; dredge in flour.

Dip in egg mixture; coat with dry crumbs. Reshape if necessary.

Melt shortening in skillet. Fry croquettes over medium heat until golden.

Drain on paper towels. Serve with tartar sauce.

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Tags: Croquette, Fish, Roux, Salmon