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Nut crumbed Salmon with Hollandaise sauce

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Ingredients

400g Salmon fillet
1 bunch Asparagus for serving
Panco crumbs
2 Eggs
Flour for dusting
Knob Butter
1 Lemon
Nut Crumb:
½ cup Alison’s Pantry Natural Almonds
¼ cup Alison’s Pantry Shelled Pistachios
½ cup Alison’s Pantry Natural Macadamia Nuts
½ cup Tapioca flour
1 teaspoon Ground cumin
1 teaspoon Sea salt
½ teaspoon Cracked black pepper
Hollandaise sauce
100ml White wine vinegar
1 Shallot, sliced
3 Peppercorns
3 Large egg yolks
200ml Melted and skimmed butter, warm
Squeeze lemon juice

Nut crumbed Salmon with Hollandaise sauce

  • Medium

Ingredients

  • Nut Crumb:

  • Hollandaise sauce

Directions

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Steps

1
Done

Place the almonds, pistachios, macadamias, tapioca flour, cumin, salt and pepper into a food processor. Blitz until a fine crumb.

2
Done

Ideally use immediately or store in an airtight container or jar for up to 1 week.

3
Done

Mix the nuts through the panic crumbs.

4
Done

Slice the salmon into strips then crumb in the flour, egg and nut mix, then pan fry in a pan over a medium heat, (2 -3 minutes on each side) in oil, finish with a knob of butter and a squeeze of lemon.

5
Done

Serve with asparagus and hollandaise sauce.

6
Done

Boil the vinegar together with peppercorns and shallot, reduce by half. Strain and reserve.

Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.

7
Done

Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot.

Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter.

8
Done

epeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

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