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Salmon Bitterballen

by chris (follow)
Snack (742)      Appetisers (110)      Salmon (104)      Low-sodium (4)      Bitterballen (2)     
"A dish derived from the original bitterballen which uses shredded beef with gravy formed into balls, then deep-fried. Instead of beef, this dish uses salmon mixed with bechamel sauce."



IMAGE1 Salmon Bitterballen


Preparation Time: 20 mins
Cooking Time: 30 mins
Standing Time: 4 hrs
Serves: 3

Ingredients:
For searing
200 g salmon
5 g olive oil
1/8 tsp salt
1/8 tsp ground black pepper
1/4 tsp thyme
For the béchamel
20 g butter
15 g plain flour
160 ml milk
1/8 tsp salt
1 pinch ground black pepper
1 pinch ground nutmeg
Other ingredients
10 g grated Parmesan
50 g all-purpose flour
1 egg
120 g bread crumbs
500 ml vegetable oil

Method
Season the salmon with salt, pepper and thyme. Sear it in a hot pan with olive oil for 2-3 mins each side. Rest for 5 mins, flaked the salmon.
In a sauce pan, melt the butter. Add the flour. Whisk it well. Put in the milk, whisk it again until smooth and thick. Season with salt, pepper and nutmeg. Rest it for 5 mins. You now have a bechamel sauce.


Flaking the salmon

Combine the bechamel with the salmon. Add the Parmesan. Mix it well. Cover with cling wrap. Chill for 3-4 hrs.

Weigh and form the mixture into balls (20 g each). Coat it with flour, egg, and breadcrumbs.
In a pan, heat the vegetable oil. Deep-fry the bitterballen for 2 mins or until golden brown.


Flaking the salmon
Serve it as a snack or as an appetizer.


Categories
#Appetisers
#Snack
#Salmon
#Bitterballen
#Low-sodium
I like this Recipe - 11
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