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1
Season salmon fillets with salt and pepper.
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2
Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets.
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3
Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
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4
In a clean skillet, heat 1/4 cup of olive oil to lightly smoking.
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5
Add cleaned and cut mushrooms and saute on high heat until light brown.
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6
Remove from skillet and add 1 tablespoon butter and chopped shallots.
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7
Saute until golden brown.
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8
Add the Madeira and veal stock and reduce to a syrupy consistency.
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9
Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well.
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10
Place on top of salmon.
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11
Serve with Potato Croquettes.
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12
Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender.
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13
Drain water from the potatoes then place the pot back on the heat.
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14
Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well.
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15
Mash the potatoes until creamy.
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16
While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg.
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17
Mix well with a wooden spoon until smooth.
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18
Let cool until easy to handle.
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19
Form potatoes into golf ball-sized balls.
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20
Beat the egg and place into a shallow bowl.
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21
Mix hazelnuts and bread crumbs together in a shallow bowl.
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22
Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture.
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23
Place balls in the refrigerator and let stand for 2 hours.
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24
Heat oil to 350 degrees F in a 1-quart casserole.
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25
Place potato balls in oil and fry until golden brown.
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26
Remove from oil and place on a paper towel to absorb excess oil.
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27
Serve with salmon.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
