Salmon Patties with Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 905 cal. | (43 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 44.3 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 39.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 437 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the sauce
- 250 grams butter
- 3 sprigs Tarragon
- 3 sprigs Chervil
- 1 handful Dill
- 150 milliliters dry white wine
- 2 Tbsps White vinegar
- 3 peppercorns
- 2 egg yolks
- salt
- 1 splash lemon juice
- freshly ground peppers
- For the salmon patties
- 600 grams Salmon (ready to cook, skinless)
- 1 egg
- 1 Tbsp freshly chopped Dill
- 1 Tbsp Horseradish (from a jar)
- 3 Tbsps White bread crumbs
- salt
- 1 splash lemon juice
- peppers
- 2 Tbsps vegetable oil
- 1 handful Spinach
Preparation steps
For the sauce: Melt butter and remove from heat. Rinse herbs, shake dry and pluck off leaves. Set dill aside. Chop tarragon and chervil coarsely. Combine with wine, vinegar and crushed peppercorns in a small saucepan and simmer down to about 80 ml (approximately 1/3 cup). Place egg yolks into a boiler and strain wine mixture into it through a sieve. Season with salt and whisk until creamy over a hot water bath. Remove from the heat and gradually add melted butter until sauce is shiny and creamy.
Finally, stir in dill and season with salt, lemon juice and pepper.
For the salmon patties: Rinse and pat dry salmon, then chop coarsely. Shred finely in a food processor. Add egg, dill and horseradish to the salmon and mix well. Add enough breadcrumbs to make malleable mixture. Season with salt, lemon juice and pepper and make 16 small patties. Heat oil in a pan and cook patties for about 2-3 minutes per side or until golden brown.
Rinse and spin dry spinach. Stack spinach and 4 salmon patties, alternating, on four plates and drizzle with a little sauce. Serve accompanied by the rest of sauce.
