What's Cooking at Rumrunners?
CRISPY SCOTTISH SALMON CROQUETTES Serves up to 10
1 pound diced fresh salmon, preferably toro cut 4 stalks celery, finely chopped ½ shallot, finely chopped ½ teaspoon fresh tarragon Salt and pepper to taste ½ cup Béchamel sauce ½ cup panko breadcrumbs
For breading, a bowl each of:
Beaten eggs Flour Panko breadcrumbs
Mix all ingredients together. With 2 cold teaspoons, shape the salmon mix into a quenelle, small oval shape, and freeze for 30 minutes.
While in the freezer, prepare a classic breading station of seasoned flour, egg wash and panko breadcrumbs. Gently roll the salmon quenelles in flour, then egg wash and finally the panko breadcrumbs. Refrigerate.
Prepare a 4-quart pot and fill halfway with vegetable oil and bring to 350 degrees. Deep fry the croquettes for approximately 4 minutes or until golden brown. Place on plate with paper towels to absorb the extra fat. Plate and serve.
Rumrunners serves with pickled peppolini mushrooms and white truffle tartar sauce.
5848 Cape Harbour Drive, Cape Coral; 239-542-0200, rumrunnersrestaurant.com