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Salmon 'Korokke' / JAPANESE HOME COOKING

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CREAM KOROKKE, whose origin is the French croquette, is a favorite dish in Japan. Korokke made with mashed potatoes is also popular.
Norio Negishi, the honorary grand chef of Hotel Okura Tokyo, says oil temperature is key to preventing the croquettes from bursting when frying. Aim for a crispy coating and a creamy filling.

http://farm4.static.flickr.com/3167/2831521743_ef4ed5579c.jpg
Salmon Cream Korokke / Image

Serves four  Recipe  is as follows:

INGREDIENTS

*  2 slices fresh salmon (150 grams)
* 4 mushrooms
* 1 egg
* Quarter onion (40 grams)
* 10 grams butter
* 60cc white wine
* White sauce (20 grams butter, 3 Tbsp flour, 1 cup milk, half tsp salt, sprinkle pepper)
* Salt, pepper
* Coating (Flour, egg, fresh breadcrumbs)

METHOD

Start with white sauce: Melt 20 grams butter in a pan over low heat. Add flour and stir to prevent scorching and slowly add cold milk. Continue stirring. Add salt and pepper and blend the bubbling mixture.

Coarsely chop hard-boiled egg. Thinly slice onion lengthwise. Slice mushrooms. Remove skin and bones from salmon and cut into bite-size pieces.

Add 10 grams butter in a pan and cook onion until transparent. Add mushrooms. When the vegetables are soft, add salmon, salt and pepper. When the surface of the salmon has changed color, add white wine. Stir while breaking the salmon pieces until the moisture evaporates.

Add the white sauce along with chopped egg and mix well. Coat a flat container with oil and spread the mixture evenly. After the ingredients have cooled somewhat, refrigerate to set.

Divide the mixture into eight equal parts. Place small amount of oil on the palms and form cylindrical shapes. Coat the cylinders with flour, beaten egg and breadcrumbs, in that order.

Heat oil to 170 degrees and place four pieces in the pan. Fry for two minutes and then turn over. Fry for another minute or so until golden brown.

By J.S. on May 8, 2010

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tag : JAPANESE HOME COOKING

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。