Red-Flannel Salmon Hash With Poached Eggs And Coriander Hollandaise
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Butter (for sautéing)1
Egg1 cup
Heavy Cream1
Salt2 tbsps
Lemon Juice1 tbsp
Water3 tbsps
Cilantro (minced fresh)4 large
EggDirections:
1
Make the custard: In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes
2
Spoon the shallots out of the pan and into a mixing bowl
3
Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper
4
In a sauté pan, melt the butter over medium heat and sauté the shallots in the butter until soft, about 4 minutes
5
Spoon the shallots out of the pan and into a mixing bowl
6
Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper
7
Make the hash: Break up the salmon into large chunks
8
Fold the salmon in with the beets and potatoes in a medium size bowl and pour the custard over the top, then toss gently with half of the panko or fresh bread crumbs
9
Try not to break up the salmon chunks
10
Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs
11
Let the cakes rest in the fridge for 1 hour to set
12
Heat the butter in a deep heavy-bottomed skillet until shimmering and sauté the salmon cakes for 4 minutes on each side, until they develop a nice brown crust and are warm inside
13
As they are cooked, keep them warm in a 200°F oven
14
Break up the salmon into large chunks
15
Fold the salmon in with the beets and potatoes in a medium size bowl and pour the custard over the top, then toss gently with half of the panko or fresh bread crumbs
16
Try not to break up the salmon chunks
17
Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs
18
Let the cakes rest in the fridge for 1 hour to set
19
Heat the butter in a deep heavy-bottomed skillet until shimmering and sauté the salmon cakes for 4 minutes on each side, until they develop a nice brown crust and are warm inside
20
As they are cooked, keep them warm in a 200°F oven
21
Make the coriander hollandaise: In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes
22
Whisk in the clarified butter until the mixture thickens
23
Season with salt and pepper and ground coriander seed and fold in the cilantro leaves
24
In the top of a double boiler, whisk the egg yolks with the lemon juice and water until the liquid forms pale ribbons; this takes about 5 minutes
25
Whisk in the clarified butter until the mixture thickens
26
Season with salt and pepper and ground coriander seed and fold in the cilantro leaves
27
Poach the eggs: Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep
28
Add water to a depth of 1 inch and bring to a simmer
29
Add a small amount of white vinegar to the poaching water for the eggs
30
(White vinegar helps the whites to coagulate
31
) Stir the water a little bit to create a vortex and crack an egg into the center
32
This helps the white stay centered around the yolk
33
Repeat for each egg
34
(You can also use a commercial poaching dish
35
) Poach the eggs to the desired degree of doneness
36
Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep
37
Add water to a depth of 1 inch and bring to a simmer
38
Add a small amount of white vinegar to the poaching water for the eggs
39
(White vinegar helps the whites to coagulate
40
) Stir the water a little bit to create a vortex and crack an egg into the center
41
This helps the white stay centered around the yolk
42
Repeat for each egg
43
(You can also use a commercial poaching dish
44
) Poach the eggs to the desired degree of doneness
45
To serve, gently place a poached egg on each salmon cake
46
Drizzle with hollandaise and serve immediately
47
To serve, gently place a poached egg on each salmon cake
48
Drizzle with hollandaise and serve immediately
49
Chef's Trick: How to Clarify Butter Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat
50
Simmer butter very slowly, skimming off any white foam that rises to the top
51
After 15 minutes or so, the butter solids will sink to the bottom of the pan
52
Remove the pan from the heat and let stand for a few minutes
53
Carefully ladle the clarified butter into a clean jar or crock
54
The clarified butter will keep, if well covered in the fridge, for up to 4 weeks
55
Yield: about 3/4 pound of clarified butter
56
Cut 1 pound of butter into 1-inch pieces and place in a heavy-bottom saucepan over low heat
57
Simmer butter very slowly, skimming off any white foam that rises to the top
58
After 15 minutes or so, the butter solids will sink to the bottom of the pan
59
Remove the pan from the heat and let stand for a few minutes
60
Carefully ladle the clarified butter into a clean jar or crock
61
The clarified butter will keep, if well covered in the fridge, for up to 4 weeks
62
Yield: about 3/4 pound of clarified butter
63
*To make the chipotle puree, empty the contents of a small can of chipotles in adobo into a blender and puree until very smooth, making sure all of the seeds are broken down
64
*To make the chipotle puree, empty the contents of a small can of chipotles in adobo into a blender and puree until very smooth, making sure all of the seeds are broken down