Loch Duart Salmon & Finnan Haddie Fishcake, Lemon Beurre Blanc
Ingrédients
210g Salmon fillet (Loch Duart if available)
26g Shallots, peeled & finely chopped
Tbsp extra virgin olive oil
90g Smoked Haddock
100ml full fat milk
210g Potatoes (Maris Piper) peeled, cut into
20g Washed, chopped herbs; dill, flat parsley, tarragon, chervil
80g Shallots
50g Butter
250g Spinach, picked & washed
130g Watercress, trimmed and washed
80g Flat leaf parsley, picked & washed
140ml double cream
20g Shallots, peeled & finely chopped
2 tbsp White wine vinegar
4 tbsp Dry white wine
4 tbsp Whipping cream
Lemon juice of ½ a lemon
Pinch of cayenne
40g Tomato concasse, De-seed & diced
50g flour
50ml milk
1 egg beaten
Home made breadcrumbs
Méthode
Fish Cake
To make the fish cake, cover the salmon with the shallots and olive oil and roast for 8 mins or until cooked in centre
Cool, drain and flake the salmon
Poach the Haddock in milk for 5 minutes, cool, drain and flake
Mix the salmon, haddock with the boiled potatoes and above herbs and season to taste
This mixture will make four fish cakes. Portion and shape
Now coat the fish cakes in flour, then egg, breadcrumb
Deep fry until golden brown and even in colour then place in a hot (180 C) oven for 6 minutes
Herb Puree
For the herb puree. sweat the shallots in butter for 5 minutes. Add spinach, watercress & parsley, season
Continue cooking until spinach is tender
Drain and lightly chop
Add cream then put to one side
Lemon Beurre Blanc Sauce
To make the lemon beurre blanc sauce, reduce the Vinegar, wine & shallots to a glaze (to one third)
Over a gentle heat add the whipping cream and gradually whisk in the butter, keep bringing the beurre blanc back to the boil as you add the butter
Season with salt, pepper & cayenne
Finish with freshly squeezed lemon juice
To serve
Place the fish cake on top of the bed of herb puree
Pour beurre blanc around fish cake and finally garnish with concasse tomato and chopped chives.
Serves: 4