Salmon Nuggets! A great classic has just been reinvented 😁🐟
Total time: 1 hour 25 minutes
Prep time: 1 hour , Cook time: 25 minutes
Ingredients for 3 people
1/2 salmon fillet
6 tbsp of flour
1 cup of breadcrumbs
1.1 lbs of potatoes
4 tbsp of cornstarch
Salt and pepper
Giant madeleine mold
Break 2 eggs into a bowl and beat them, then pour the flour and breadcrumbs into two other separate containers. Cut the top of the salmon to form a crosshatch patter. Season it with salt and pepper before covering it with sifted flour, 2 beaten eggs and breadcrumbs. Fry the salmon for 10 minutes in hot oil at 320°F. Remove from heat and set aside.
Peel and cook the potatoes in a pan of boiling water, drain and mash them to obtain a puree. Mix the mashed potatoes, 2 eggs and the cornstarch in a bowl, then put the preparation in a piping bag. Cut the end and pipe the mashed potatoes into the madeleine mold. Immerse the Chefclub giant madeleine mold in the hot oil and cook for 15 minutes at 320°F. Remove the mold using tongs, place it on a baking sheet covered with paper towels.
Place the salad and the cherry tomatoes on a plate. Add the potato madeleine. Add tartar sauce to the potato madeleine. Add the salmon nuggets. Sprinkle additional tartar sauce and chives. Enjoy!
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