The Hollies Salmon Fishcakes with Claremont Farm asparagus, soft poached egg & Hollandaise sauce.
The Hollies salmon fishcakes with Claremont Farm asparagus, soft poached egg & Hollandaise sauce. Serves 4 people.
1 green chilli
1 small red chilli
1 bunch spring onion
1 bunch mint
25g fresh ginger
15ml wholegrain mustard
3 slices white bread
500g fresh salmon
2 bunches of asparagus
Salt & cracked black pepper for seasoning
White wine vinegar
Fresh wild rocket for garnish
The Fishcakes – Makes x6 fishcakes
- Using fresh Salmon from our fishmonger, ask for it to be de-skinned. Prepare the salmon by finely dicing and set aside.
- Finely chop the green chilli, red chilli, spring onion and mint. Grate the ginger and add to mix.
- Remove the crust from the bread and finely crumb.
- In large mixing bowl, mix together the salmon, chilli mix and bread crumb until all incorporated. Add the wholegrain mustard and bind with one of the eggs.
- Line a tray with greaseproof paper and mould out your fishcakes to a size that suits you. A good size of 160g per portion.
- Pre heat oven to 180 degrees Celsius.
- Heat a non-stick frying pan using extra virgin oil and cook your fish cakes until golden in colour on each side and transfer on a tray into the oven and cook for 15 minutes.
The Poached Eggs
- Bring a pot with water and a splash of white wine vinegar to the boil and crack your eggs into the simmering water – poach for at least 2 minutes to have the perfect soft poached egg, increase cooking times if you prefer it more cooked.
- Once cooked transfer your poached eggs onto a kitchen towel to drain excess water.
- Prepare your asparagus by snapping the ends off and if you want to go the extra mile using a peeler, peel the ends of your asparagus for presentation points.
- Cook the asparagus in boiling salted water for just under a minute and finish off with melted butter and salt and pepper.
The Hollandaise Sauce
2 egg yolks
½ tsp white wine vinegar
- Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm.
- Put 2 egg yolks, ½ tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
- Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy Hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
If you want to take away all the hassle of cooking – you can purchase the fishcakes from the Deli Counter pre-cooked as well as the Hollandaise sauce from the Mrs Darlington’s range.
Accompany this dish with a bottle Miopasso Fiano Terre Siciliane from The Hollies Wine Collection. The Fiano grape is grown on the southern coast of Sicily. This is a well balanced wine with crisp acidity. Fresh and floral with touches of honey. Perfect as an aperitif or with a plate of seafood.