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.
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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