Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes (Bobby Flay) Recipe

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Scallopine of Columbia River Salmon with Wild Mushroom Ragout and Potato Croquettes (Bobby Flay)
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Ingredients
24
Count
Nutrition
3740
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
  2. In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.
  3. Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.
  4. Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.
  5. Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.
  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3740.12 Kcal (15659 kJ)
Calories from fat 2931.31 Kcal
% Daily Value*
Total Fat 325.7g 501%
Cholesterol 398.03mg 133%
Sodium 405mg 17%
Potassium 1590.83mg 34%
Total Carbs 131.16g 44%
Sugars 5.89g 24%
Dietary Fiber 7.44g 30%
Protein 80.26g 161%
Vitamin C 11.6mg 19%
Vitamin A 0.3mg 11%
Iron 4.9mg 27%
Calcium 189.4mg 19%
Amount Per 100 g
Calories 442.03 Kcal (1851 kJ)
Calories from fat 346.44 Kcal
% Daily Value*
Total Fat 38.49g 501%
Cholesterol 47.04mg 133%
Sodium 47.87mg 17%
Potassium 188.01mg 34%
Total Carbs 15.5g 44%
Sugars 0.7g 24%
Dietary Fiber 0.88g 30%
Protein 9.49g 161%
Vitamin C 1.4mg 19%
Iron 0.6mg 27%
Calcium 22.4mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 101.1
    Points
  • 105
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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