Croquettes:
2oz onion (small dice)
3 oz whole butter
3 oz ap flour
8 oz whole milk
1lb poached salmon (flaked)
1 tsp fresh dill (minced)
½ tsp kosher salt
½ tsp black pepper
1 tbsp lemon juice
2 c ap flour
2 eggs
½ c water
2c seasoned bread crumbs
Aioli (yields 1 pint):
1 lime (zest and juice)
1 lemon (zest and juice)
2 garlic cloves
1 tsp dry mustard
3 egg yolks
1/8 tsp kosher salt
¼ tsp black pepper
1 tbsp capers
12 oz veg oil
18 oz extra virgin olive oil
Croquettes:
in a sauté pan add butter and onion and cook for 1-2 minutes. Now add 3 oz flour and whisk to make a roux. Add milk to pan and cook until thick to make a heavy Bechamel Sauce. Remove from heat and add salmon, dill, salt, pepper and lemon juice. Refrigerate mixture overnight. Now using a #20 portion scoop form 12 balls. Shape them into a cone shape. Mix eggs and water together to make a egg wash. Now dredge the salmon cones in flour, egg wash and finally bread crumbs.
Heat oil to 350 degrees in deep fryer and cook using the basket method. Remove from oil when golden brown, drain then serve with Citrus Caper Aioli.
Citrus Caper Aioli:
In a blender add garlic, Mustard powder, lemon juice, lemon zest, lime juice, lime zest, salt, capers and pepper then puree. While running, add egg yolks. While still running, slowly drizzle in extra virgin olive oil and vegetable oil. Refrigerate for service.
*Please note that the eggs in this recipe are not cooked.