Quick Hollandaise with Fish Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the fish cakes
- 35 ozs Pollack filet (skinned)
- 1 tsp peppercorns
- 1 small lemon (juice squeezed)
- 1 Tbsp Caper (roughly chopped)
- 2 Tbsps fresh Dill (chopped)
- 2 Tbsps Mayonnaise
- 2 cups prepared Mashed potatoes
- 3 Tbsps plain flour
- sunflower oil (for frying)
- For the hollandaise
- ¾ cup butter
- 2 large egg yolks
- 1 Tbsp white wine vinegar
- 1 Tbsp lemon juice
- To garnish
- fresh Dill
Preparation
Kitchen utensils
1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Teaspoon, 1 Whisk, 1 Slotted spatula, 1 Egg cup
Preparation steps
1.
Put the pollack fillet into a wide pan, cover with cold salted water and the peppercorns. Bring to the boil and simmer for 5-7 minutes, or until the fish is opaque and flakes easily.
2.
Using a draining spoon to lift the fish from the liquid and put into a bowl. Add the lemon juice, capers, dill, mayonnaise and mashed potato. Season with salt and ground black pepper. Mix everything together. 3 Lightly flour a work surface and using a 7.5 cm cutter, shape into 8 fish cakes. Chill for 30 minutes.
3.
Meanwhile, make the hollandaise sauce. Melt the butter in a small pan over a medium heat, making sure it does not burn. Turn off the heat and allow the milky residue to settle to the bottom of the pan.
4.
Put the egg yolks in a processor, add the vinegar and lemon juice and whiz for 15 seconds to thoroughly blend together.
5.
With the processor running slowly drip the melted butter through the feeder tube in the lid (leaving the milky residue behind). Season.
6.
To keep warm put into a bowl or jug standing in a pan of boiled water.
7.
Heat the oil in a large non-stick skillet and heat until a cube of bread browns in 50 seconds. Fry the fish cakes for a few minutes each side, turning once until golden. Serve the fish cakes garnished with fresh dill and warm hollandaise sauce.
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