Salmon Fish Balls from The Cook's Companion: A step-by-step guide to cooking skills including origin
These fish balls are very light and creamy as they contain no potato and instead have a base of béchamel sauce. They are sophisticated enough to serve at a dinner party either as a hot first...
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Ingredients
- Salt
- 300 ml (½ pint) milk
- 500 g (1 lb) lightly poached salmon
- 2 cloves garlic, chopped finely
- 75 g (3 oz) plain four, sifted
- About 5 tablespoons fresh white breadcrumbs
- Groundnut oil for frying
- 3–4 pinches cayenne pepper
- Bunch of fresh watercress leaves, chopped finely
- 75 g (3 oz) butter
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