Salmon Bouilettes PDF Print E-mail
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Thursday, 23 June 2011 00:09

Works well with shrimp, crawfish, or crabmeat 1 pound fresh salmon fillets, skin removed (May substitute a 14-ounce pink salmon, drained; skin and bones removed) 1 large egg, lightly beaten 1/3 cup cornmeal mix ½ cup buttermilk 2...

 

Works well with shrimp, crawfish, or crabmeat

  • 1 pound fresh salmon fillets, skin removed

(May substitute a 14-ounce pink salmon, drained; skin and bones removed)

  • 1 large egg, lightly beaten
  • 1/3 cup cornmeal mix
  • ½ cup buttermilk
  • 2 TBS self-rising flour
  • 1/8 tsp garlic salt
  • 2 cups vegetable oil
  • Lemon-caper cream

Lemon-Caper Cream:

  • ¾ cup sour cream
  • 2 TBS capers, drained and mashed
  • 2 TBS mayonnaise
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper
  1. Mix all ingredients for lemon-caper cream in a bowl, cover and refrigerate at least 1 hour
  2. Flake salmon filets and place into a medium bowl
  3. Stir in egg and next 4 ingredients until well blended (batter should be wet)
  4. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat and slightly flatted with fork
  5. Fry in batches, 2-3 minutes per side or until well browned; drain on paper towels; keep warm in 200? oven
  6. Serve with lemon-caper cream

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:24