Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes

Name: Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes
Prep time: 1 h 7 min
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 4
Cuisine: Global
Ingredients: 3 larges baking potatoes, like russets, peeled; 473 milliliters white bread crumbs; 113 grams butter; 1 Tbsp butter, plus 7 tablespoons; 946 milliliters canola oil, for frying; 1 sprig fresh chervil; 4 egg yolks; 1 sprig fresh thyme; 237 milliliters Oregon hazelnuts, finely chopped; 118 milliliters heavy cream; 1 lemon, juiced; 118 milliliters Madeira; 454 grams assorted wild mushrooms; 4 servings Nutmeg; 4 servings Olive oil; 907 grams salmon fillets, sliced into 3-ounce slices; 4 servings Salt and freshly ground black pepper; 59 milliliters chopped shallots; 118 milliliters reduced veal stock; 118 milliliters white flour; 1 whole egg; 1 teaspoon Worcestershire sauce

Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes might be just the main course you are searching for. This recipe covers 64% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 1702 calories, 71g of protein, and 116g of fat per serving. A mixture of baking potatoes, oregon hazelnuts, shallots, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 7 minutes.

Instructions

Watch how to make this recipe.

Season salmon fillets with salt and pepper.

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Salt And Pepper

Salmon Fillets

Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets.

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Worcestershire Sauce

Salmon Fillets

Lemon Juice

Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.

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Olive Oil

Salmon

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Frying Pan

In a clean skillet, heat 1/4 cup of olive oil to lightly smoking.

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Olive Oil

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Frying Pan

Add cleaned and cut mushrooms and saute on high heat until light brown.

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Mushrooms

Remove from skillet and add 1 tablespoon butter and chopped shallots.

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Shallot

Butter

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Frying Pan

Saute until golden brown.

Add the Madeira and veal stock and reduce to a syrupy consistency.

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Veal Stock

Madeira

Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well.

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Mushrooms

Butter

Cream

Herbs

Place on top of salmon.

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Salmon

Serve with Potato Croquettes.

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Potato

Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender.

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Potato

Water

Salt

Drain water from the potatoes then place the pot back on the heat.

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Potato

Water

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Pot

Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg.

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Egg Yolk

Potato

Butter

Nutmeg

Pepper

Salt

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Pot

Mix well with a wooden spoon until smooth.

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Wooden Spoon

Let cool until easy to handle. Form potatoes into golf ball-sized balls.

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Potato

Beat the egg and place into a shallow bowl.

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Egg

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Bowl

Mix hazelnuts and bread crumbs together in a shallow bowl.

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Breadcrumbs

Hazelnuts

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Bowl

Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture.

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Hazelnuts

Potato

Bread

All Purpose Flour

Roll

Egg

Place balls in the refrigerator and let stand for 2 hours.

Heat oil to 350 degrees F in a 1-quart casserole.

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Cooking Oil

Place potato balls in oil and fry until golden brown.

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Potato

Cooking Oil

Remove from oil and place on a paper towel to absorb excess oil.

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Cooking Oil

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Paper Towels

Serve with salmon.

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Salmon

Equipment

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau