Saturday, March 28, 2015

Saumon Croquette avec sauce maltaise et fraise








     A Continuation Of The Previous Recipe!
     When the tomato shipping problem occurred in Mexico a few years ago, prices shot up over $1 per pound.  Of course after the tomato shortage was resolved, grocer did not lower the price till 2 years later.  That is just an example of corporate grocery store chain price gouging as usual.  
     Blood oranges are usually pricy specialty items.  When I saw that blood oranges were selling for half the price of tomatoes, I thought it was a good bargain.  
     It has been a long time since I have used blood oranges in a kitchen.  One of the best classic French blood orange recipes is Sauce Maltaise.  Sauce Maltaise is hollandaise combined with a blood orange reduction.  Sauce maltaise is perfect for lighter meats like fish, chicken, frog legs and shellfish.  I used to make Sauce Maltaise for fish entrées back in the 1990's and customers liked the sauce.
     The previous published recipe yields enough volume of the required components to make this croquette recipe too.  Those who have a craving for salmon mousseline are in luck!   
     • Salmon Mousseline
     • Blood Orange Reduction
     • Modified Classic Hollandaise 
     • Sauce Maltaise
     Follow this link to these recipes.  All four of these recipes are on the same page, which was published previous to this croquette recipe.   

     Saumon Croqutte aux Sauce Maltaise et Fraise:
     Step 1:  Place about 3 1/2 ounces of the chilled thick salmon mousseline on a cutting board.  
     Press the mousseline into a petite oval patty shape that is about 3/8" thick.
     Dredge the petite mousseline patty in fine plain French bread crumbs. 
     Step 2:  Heat a small sauté pan or cast iron skillet over medium heat.
     Add 1 ounce of clarified butter.
     Add enough vegetable oil, so the oil is 1/4" deep. 
     Adjust the temperature, so the oil is 350ºF.
     Step 3:  Pan fry the croquette, till it is crispy golden brown on both sides.  (Only flip it once!)
     Step 4:  Place the croquette on a wire screen roasting rack over a drip pan to drain off any excess oil.

     Presentation:
     Spoon 2 1/2 ounces of the sauce maltaise on a small appetizer plate as a bed for the croquette.
     Place the salmon croquette on the sauce.
     Place 3 thin slices of strawberry on the sauce close to the croquette to create a nice looking design.  
     Drizzle any extra blood orange reduction over the croquette.  (optional)
     Garnish with small curly leaf parsley sprigs. 

     Strawberry accents the flavor of blood orange hollandaise in a nice way.  This is a nice tasting appetizer!  

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