Salmon Parmesan Bitterballen

July 29, 2017

137

"A dish derived from the original bitterballen which uses shredded beef with gravy, turned into balls then deep-fried. Instead of using beef, this dish uses salmon as the main ingredient mix with bechamel sauce. Serve as a an appetizer or as a snack."

For searing:
Salmon 200g.
Olive oil 5g.
Salt 1/8 tsp.
Black ground pepper1/8 tsp.
Thyme 1/8tsp.
Bechamel:
Butter 20g.
All-purpose flour 15g.
Milk 160ml.
Salt 1/8tsp.
Black ground pepper 1pinch
Ground nutmeg 1pinch
Other ingredients:
Grated Parmesan 10g.
All-purpose flour 50g.
Egg 1pc.
Breadcrumbs 120g.
Vegetable oil 500ml.
Parsley 1pinch

1. Sprinkle the salt, pepper and thyme on the salmon. Heat a pan, put the olive oil. Sear both sides of the salmon 2-3mins each(skin side first). Rest for 5mins. Remove the skin; then, flake the salmon. 2. In a sauce pan, melt the butter. Add the flour. Whisk it. Put the milk. Whisk it again until it became smooth and thick. Season with salt, pepper, and nutmeg. Let it cool for 10mins. 3. Mix the salmon and parmesan with the bechamel. Cover with cling wrap. Chill the mixture for 3-4hrs. 4. Weigh and shape the mixture into balls (20g. each). Coat it with flour, egg, and breadcrumbs. 5. Heat the oil in a pan. When it reaches 350 degrees Fahrenheit, deep-fry the balls for 2mins or until golden brown. Strain it using a strainer to remove excess oil. 6. Put it on a plate. Garnish with parsley. Serve.

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV