Typical Brazilian; delicious stuffed coxinhas.
Prepared with salmon, finely cut onion, parsley, and creamy dressing.
All ingredients are finely chopped, coated with a flour base dough. Shape the mixture into coxinhas (drumstick shaped) the size of a small potato. Then deep fry and serve with a green salad.
- 1 kg. Chilean salmon
- 1 bay leaf
- 2 pepper seeds
- 1 tbsp olive oil
- 200 grams of pitted olives and a sprig of parsley
- 2 tbsp chopped fresh red peppers
- 1 kg. of flour
- 750 ml of chicken broth
- 250 ml of whole or skim milk
- 1 onion
- salt and pepper to taste
- 2 eggs and breadcrumbs
- Ample oil for frying
For the filling:
Remove the skin from the salmon.
Add 500 cc of water in a large skillet, and a couple of pepper seeds and a bay leaf.
Place the salmon in a pan and cook for 5 minutes until the fish is tender.
Drain the water; remove the bay leaf and the pepper seeds.
Crumble the fish and combine with the olives and chopped parsley.
Season the mixture and add 1 tablespoon of olive oil.
For the dough:
Sauté the onion for 5 minutes, until transparent.
Add the chicken broth and milk, and when the mixture comes to a boil, add the flour little by little, stirring constantly until a smooth dough forms and easily comes off the bottom of the pan. Remove from the stove and let cool.
When the dough is cold, make small croquettes (a small bread crumbed roll), fill with the shredded salmon mixture, close the dough and shape it into chicken-like drumsticks.
Pass the croquettes through the beaten egg, then through the breadcrumbs, and then fry them in plenty of hot oil, until golden brown.
Drain the oil from croquettes and dry them on absorbent paper.
Serve Salmon Coxinha with a light salad.
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