Prepare Hollandaise: In a heatproof bowl set over a simmering pot of water (double boiler), whisk Egg yolks until pale and slightly thickened. Slowly drizzle in browned Butter, whisking constantly until emulsified. Whisk in Lemon juice and Cayenne pepper. Keep warm.
In a large bowl, gently combine Salmon, Binder, and Flavor ingredients. Avoid overmixing.
Form the mixture into 4 delicate patties.
Heat Clarified butter in a large skillet over medium-high heat.
Cook the salmon cakes for 3-4 minutes per side, or until golden brown and just cooked through.
Serve immediately, drizzled with Brown Butter Hollandaise.
Ingredients
4
1 pound450 gSalmon-Sockeye, skin removed and pin bones removed
1/4 cup30 gPanko bread crumbs-Japanese style
2 tbsp30 gPotato-Yukon Gold, finely grated and squeezed dry
11Egg yolk-large
1 tbsp15 mLCrème fraîche
2 tbsp30 gShallot-brunoise
1 tbsp15 mLChives-fresh, finely chopped
1 tsp5 mLLemon zest
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
3 tbsp45 mLClarified butter
44Egg yolks-large
6 tbsp85 gButter-unsalted, browned
1 tbsp15 mLLemon juice-fresh
PinchPinchCayenne pepper
Equipment
Large bowl
Skillet
Whisk
Double boiler
Spatula
Instructions
Prepare Hollandaise: In a heatproof bowl set over a simmering pot of water (double boiler), whisk Egg yolks until pale and slightly thickened. Slowly drizzle in browned Butter, whisking constantly until emulsified. Whisk in Lemon juice and Cayenne pepper. Keep warm.
In a large bowl, gently combine Salmon, Binder, and Flavor ingredients. Avoid overmixing.
Form the mixture into 4 delicate patties.
Heat Clarified butter in a large skillet over medium-high heat.
Cook the salmon cakes for 3-4 minutes per side, or until golden brown and just cooked through.
Serve immediately, drizzled with Brown Butter Hollandaise.
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