Loch Duart Salmon & Finnan Haddie Fishcake, Lemon Beurre Blanc


    210g Salmon fillet (Loch Duart if available)

    26g Shallots, peeled & finely chopped

    Tbsp extra virgin olive oil

    90g Smoked Haddock

    100ml full fat milk

    210g Potatoes (Maris Piper) peeled, cut into

    20g Washed, chopped herbs; dill, flat parsley, tarragon, chervil

    80g Shallots

    50g Butter

    250g Spinach, picked & washed

    130g Watercress, trimmed and washed

    80g Flat leaf parsley, picked & washed

    140ml double cream

    20g Shallots, peeled & finely chopped

    2 tbsp White wine vinegar

    4 tbsp Dry white wine

    4 tbsp Whipping cream

    Lemon juice of ½ a lemon

    Pinch of cayenne

    40g Tomato concasse, De-seed & diced

    50g flour

    50ml milk

    1 egg beaten

    Home made breadcrumbs


Fish Cake
To make the fish cake, cover the salmon with the shallots and olive oil and roast for 8 mins or until cooked in centre
Cool, drain and flake the salmon
Poach the Haddock in milk for 5 minutes, cool, drain and flake
Mix the salmon, haddock with the boiled potatoes and above herbs and season to taste
This mixture will make four fish cakes. Portion and shape
Now coat the fish cakes in flour, then egg, breadcrumb
Deep fry until golden brown and even in colour then place in a hot (180 C) oven for 6 minutes

Herb Puree
For the herb puree. sweat the shallots in butter for 5 minutes. Add spinach, watercress & parsley, season
Continue cooking until spinach is tender
Drain and lightly chop
Add cream then put to one side

Lemon Beurre Blanc Sauce
To make the lemon beurre blanc sauce, reduce the Vinegar, wine & shallots to a glaze (to one third)
Over a gentle heat add the whipping cream and gradually whisk in the butter, keep bringing the beurre blanc back to the boil as you add the butter
Season with salt, pepper & cayenne
Finish with freshly squeezed lemon juice

To serve
Place the fish cake on top of the bed of herb puree
Pour beurre blanc around fish cake and finally garnish with concasse tomato and chopped chives.

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Serves: 4