Monday, July 4, 2011

Salmon croquettes Turkish

Ingredients 1 onion 1 lemon 250g untreated. fresh salmon 1 egg 8 lettuce leaves 2 tablespoons pine nuts 50cl. fish stock (made from granules of fish) 12 tablespoons bread crumbs 4 tablespoons mayonnaise 4 tablespoons chopped fresh dill 1 / 4 teaspoon ground cinnamon 1 / 4 teaspoon pepper oil for frying.

Preheat the oven to 180 degrees. Pour the pine nuts in a pan and let them brown in the oven for 3 minutes, chop the onion and grate the lemon zest. Bring broth to a boil and dip the fish salmon, cook for 5 minutes, remove from pot and remove the skin and bones. Put the fish in a blender with the egg, 2 tablespoons of bread crumbs, mayonnaise, onion, pine nuts, dill, lemon zest, cinnamon and pepper and blend for a few seconds.

With the mixture formed slightly crushed 8 patties and coat in breadcrumbs. Wash and dry the lettuce leaves and arrange on small plates. Fry the croquettes, three or four at a time, in hot oil, remove them with a slotted spoon and set them to drain on paper towels. Serve on salad leaves and placing them decorated with the dill.

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