What's Cook­ing at Rum­run­ners?


RSWLiving - - Recipes - 5848 Cape Har­bour Drive, Cape Coral; 239-542-0200, rum­run­ner­srestau­rant.com

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.

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