New England Salmon Cake with poached egg
Source of Recipe
Good Things Utah
New England Salmon Cake with poached egg, tarragon cream and grilled vegetables.
http://video-static.clipsyndicate.com/zStorage/clipsyndicate/135/2012/01/16/05/47/e807865ea2ac3a4a98c2bab7c1719c3b.cymsnbmsrnobaspflbue.jpg
Makes 7 brunch options.
Ingredients:
6 oz. Poached salmon fillet
12 oz. Boiled potatoes peeled
2 Tbsp. Spanish or white onion
2 Tbsp. Green bell pepper
2 Tbsp. Red bell pepper
2 Tbsp. Celery diced fine
1 Tbsp. Green onion sliced fine
1 Tbsp. Parsley chopped fine
2 Eggs, 2 Tbsp. Bread crumbs
2 Tbsp. Heavy cream
5 Tbsp Olive Oil
Salt & black pepper to taste
2 tsp. Tabasco
Juice from ½ lemon
4 tsp. Worcestershire sauce
1 cup Flour for dusting the cakes
Poaching water for fish fillet:
3 cups Water
1 cup White wine
1/3 fresh lemon
Salt to taste
Tarragon sauce ingredients:
Butter 1 tbsp
Spanish onion diced fine 1 tbsp
White wine ½ cup
Fresh lemon juice ½ lemon
Heavy cream 1 cup
Fresh tarragon chopped 1 tsp
(When using dry tarragon use 1/3 tsp in the beginning of the cooking process)
Salt and pepper to taste
Worcestershire sauce 1 drop
Directions:
Check salmon fillet to insure no bones are left in the meat.
Place in poaching water for 8 to 10 minutes.
Remove when done and cool.
Peel and cut potatoes and boil in lightly salted water till done.
Take out of water and cool.
Sauté onions, celery and bell peppers in 1 tbsp of olive oil for 2 to 3 minutes
Take out of the pan and let cool.
Place cold salmon, potatoes and vegetable mixture in a bowl and add the following ingredients:
Whole eggs. Bread crumbs, seasonings, chopped parsley and sliced green onions.
Mix well.
Make in to 3 oz patties, flour lightly and sauté in olive oil till golden brown and to an internal temperature of 150" Fahrenheit.
Tarragon sauce ingredients:
Directions:
Sauté onions in butter for 1.5 minutes
Add white wine and lemon juice and reduce slowly to ¼ in volume.
Add heavy cream and reduce to 1/3 of volume.
Last minute add fresh tarragon and adjust seasoning with salt, pepper and Worcestershire sauce.
Poached eggs ingredients:
Whole eggs 7 each
Water 1 qt
White vinegar ½ cup
Directions:
Bring water and white vinegar to a boil.
Turn the heat down to a simmer.
Place each egg in to a tea cup and submerge slowly in to the simmering water. Let the egg coagulate in the cup and the release in to the water.
Simmer for 5 to 8 minutes for a med poached egg.
Grilled vegetable ingredients:
Zucchini sliced on a bias ¼ inch thick 7 slices
Yellow squash sliced on a bias ¼ inch thick 7 slices
Carrots sliced on a bias ¼ inch thick and blanches 7 slices
Red onion med size sliced ¼ inch thick 7 slices
White balsamic vinegar 4 tbsp
Olive oil 4 tbsp
Salt and pepper to taste
Grilled vegetables directions:
Marinate vegetables for 15 minutes and grill or pan sear 2 minutes over med heat both sides
Assembling and preparation timing of the plate:
First step:
Cook fish and potatoes so that you have enough time to get them cooled.
This can be done the day before actual usage.
Second step:
Make salmon cake mixture and form in to patties
Third step:
Cut and marinate vegetables.
Fourth step:
Prepare the sauce.
Fifth step:
Pan sear fishcakes
Sixth step:
Grill vegetables and poach eggs.
Place fish cake on plate and top with poached egg.
Lay vegetable of to the side and top egg with sauce.
Serve hot.
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