Salmon And Tarragon Fishcakes With Hollandaise Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Salmon fillet350 Gram, skinless
 Bay leaf1
 Milk3⁄4 Cup (12 tbs)
 King edward potatoes500 Gram, boiled, mashed and cooled (Floury Potatoes Like King Edward Are Good)
 Anchovy fillets/Anchovy essence 1/2 tsp2 , finely chopped
 Dijon mustard1 1⁄2 Teaspoon
 Tarragon1⁄2 Tablespoon, chopped
 Tomato ketchup1⁄2 Tablespoon
 Plain flour4 Tablespoon
 Egg1 , lightly beaten with 1 tbsp water
 Dried breadcrumbs1 Cup (16 tbs) (Use A Teacup Measure)
 Vegetable oil2 Tablespoon
 Butter1 Tablespoon
For chive hollandaise
 Egg yolks2 Large
 White wine vinegar1 Tablespoon
 Butter100 Gram, melted and kept hot
 Chives1 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2645 Calories from Fat 1421

% Daily Value*

Total Fat 161 g247.2%

Saturated Fat 73.6 g367.9%

Trans Fat 0 g

Cholesterol 1034.2 mg

Sodium 1290 mg53.8%

Total Carbohydrates 189 g62.8%

Dietary Fiber 17.2 g68.6%

Sugars 17.7 g

Protein 112 g224.9%

Vitamin A 103.2% Vitamin C 21.7%

Calcium 55.7% Iron 57.2%

*Based on a 2000 Calorie diet

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.
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