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Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes
FOOD NETWORK26Ingredients
67Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. salmon fillets (sliced into 3-ounce slices)
- salt
- freshly ground black pepper
- 1 lemon (juiced)
- 1 tsp. worcestershire sauce
- olive oil
- 1 lb. wild mushrooms (assorted)
- 1 Tbsp. butter (plus 7 tablespoons)
- 1/4 cup shallots (chopped)
- 1/2 cup Madeira
- 1/2 cup veal stock (reduced)
- 1/2 cup heavy cream
- 1 sprig fresh thyme
- 1 sprig fresh chervil
- potato croquettes (recipe follows)
- 3 baking potatoes (large, like russets, peeled)
- 1/4 lb. butter
- 4 egg yolks
- salt
- freshly ground black pepper
- nutmeg
- 1 whole egg
- 1 cup hazelnuts (Oregon, finely chopped)
- 2 cups white bread crumbs
- 1/2 cup white flour
- 4 cups canola oil (for frying)
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