Salmon & tarragon fishcakes with hollandaise
A rich and filling tarragon-infused fishcake - a classic gastropub dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- 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 breadcrumbs, making sure they're well-coated. Chill for 20 minutes or until needed.
- To cook, heat the oven to 200C/fan180C/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.
Recipe from olive magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/3537/
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Ingredients
- 350g salmon fillets , skinless
- 1 bay leaf
- milk , enough to cover salmon fillets
- 500g floury potatoes , King Edward are good, boiled, mashed and cooled
- 1½ tsp anchovies essence or 2 anchovy fillets, finely chopped
- 1½ tsp Dijon mustard
- 1½ tbsp tarragon , chopped
- ½ tbsp tomato ketchup
- 4 tbsp plain flour
- 1 egg , lightly beated with 1 tbsp water
- a teacup dried breadcrumbs
- 2 tbsp vegetable oil
- butter
Chive hollandaise
- 2 large egg yolks
- 1 tbsp white wine vinegar
- 100g butter , melted and kept hot
- 1 tbsp chives , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
Ingredients
- 350g salmon fillets , skinless
- 1 bay leaf
- milk , enough to cover salmon fillets
- 500g floury potatoes , King Edward are good, boiled, mashed and cooled
- 1½ tsp anchovies essence or 2 anchovy fillets, finely chopped
- 1½ tsp Dijon mustard
- 1½ tbsp tarragon , chopped
- ½ tbsp tomato ketchup
- 4 tbsp plain flour
- 1 egg , lightly beated with 1 tbsp water
- a teacup dried breadcrumbs
- 2 tbsp vegetable oil
- butter
Chive hollandaise
- 2 large egg yolks
- 1 tbsp white wine vinegar
- 100g butter , melted and kept hot
- 1 tbsp chives , chopped
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27 January 2008
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