Salmon And Tarragon Fishcakes With Hollandaise Recipe
Ingredients
| Salmon fillet 350 g, skinless | ||
| Bay leaf | 1 | |
| Milk | ||
| Floury potatoes 500 g, King Edward are good, boiled, | ||
| Mashed and cooled | ||
| Anchovy essence 1/2 tsp or anchovy fillets 2, finely chopped | ||
| Dijon Mustard | 1 1/2 Teaspoon | |
| Tarragom1/2 tbsp, chopped | ||
| Tomato ketchup | 1/2 Tablespoon | |
| Plainflour4tbsp | ||
| Eggs 1, lightly beaten with 1 tbsp water | ||
| Dried breadcrumbs a teacup | ||
| Vegetable oil | 2 Tablespoon | |
| Butter | ||
| CHIVE HOLLANDAISE | ||
| Egg yolks | 2 Large | |
| White wine vinegar | 1 Tablespoon | |
| Butter 100 g, melted and kept hot | ||
| Chives 1 tbsp, chopped | ||
Directions
Put the salmon in a shallow pan with the bay leaf, a little seasoning and enough milk to cover.
Bring to a simmer and cook for about 6 minutes until just done, then drain, cool and flake.
Mix the potatoes, anchovy essence, mustard, tarragon and ketchup with half the salmon until smooth and blended.
Then gently fold in the rest of the salmon flakes.
Mould into 4 round cakes.
Dust each cake with flour and dip in the egg, then in the bread crumbs, making sure they're well-coated.
Chill for 20 minutes or until needed.
To cook, heat the oven to 200C/fan 180C/gas 6.
Fry the fishcakes in a little oil and butter until lightly coloured on both sides, then cook in the oven for 10-15 minutes until thoroughly heated through.
To make the hollandaise, blend the egg yolks and vinegar in a liquidiser or small food processor.
With the motor running, add the melted butter very slowly to the egg mixture, a little at a time.
The sauce should slowly thicken.
Once all the butter is added (leave the white residue at the bottom of the melted butter), stop the processor and stir in the chives.
Serve with the fishcakes.
Bring to a simmer and cook for about 6 minutes until just done, then drain, cool and flake.
Mix the potatoes, anchovy essence, mustard, tarragon and ketchup with half the salmon until smooth and blended.
Then gently fold in the rest of the salmon flakes.
Mould into 4 round cakes.
Dust each cake with flour and dip in the egg, then in the bread crumbs, making sure they're well-coated.
Chill for 20 minutes or until needed.
To cook, heat the oven to 200C/fan 180C/gas 6.
Fry the fishcakes in a little oil and butter until lightly coloured on both sides, then cook in the oven for 10-15 minutes until thoroughly heated through.
To make the hollandaise, blend the egg yolks and vinegar in a liquidiser or small food processor.
With the motor running, add the melted butter very slowly to the egg mixture, a little at a time.
The sauce should slowly thicken.
Once all the butter is added (leave the white residue at the bottom of the melted butter), stop the processor and stir in the chives.
Serve with the fishcakes.
Chef
