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Red-Flannel Salmon Hash with Poached Eggs and Coriander Hollandaise Recipe

Red-Flannel Salmon Hash with Poached Eggs and Coriander Hollandaise Recipe

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Red-Flannel Salmon Hash with Poached Eggs and Coriander Hollandaise

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Ingredients

Count

Nutrition

991

Calories

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Ingredients:

Serving

1 tbsp butter
2 shallots, thinly sliced
1 egg
1/4 cup heavy cream
1/2 tsp chipotle puree
1 tbsp minced fresh cilantro , thyme , or parsley
salt and freshly ground black pepper
8 oz oven-steamed salmon , or an 8-oz fillet of raw salmon poached in 2 cups court bouillon
1 medium-size red beet , roasted until tender, peeled, and cut into 1/2-inch dice
1 large russet potato , cooked until tender, peeled, and cut into 1/2-inch dice
1/2 cup panko ( japanese bread crumbs)
2-3 tbsp butter, for sauteing
2 egg yolks
2 tbsp lemon juice
1 tbsp water
1 cup clarified butter (see chef's trick)
salt and pepper to taste
1 tsp ground coriander seed
3 tbsp minced fresh cilantro
white vinegar
4 large eggs

Directions:

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. Spoon the shallots out of the pan and into a mixing bowl. Crack the egg into the shallots and whisk in the cream, chipotle puree, herbs, and salt and pepper.
Make the hash: Break up the salmon into large chunks. 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. Try not to break up the salmon chunks. Form the salmon hash into 4 equal-size cakes no thicker than 1 inch, and sprinkle each cake with the remaining bread crumbs. Let the cakes rest in the fridge for 1 hour to set.
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. As they are cooked, keep them warm in a 200°F oven.
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. Whisk in the clarified butter until the mixture thickens. Season with salt and pepper and ground coriander seed and fold in the cilantro leaves.
Poach the eggs: Use a heavy saucepan, about 10 inches in diameter with sides at least 2 inches deep. Add water to a depth of 1 inch and bring to a simmer. Add a small amount of white vinegar to the poaching water for the eggs. (White vinegar helps the whites to coagulate.) Stir the water a little bit to create a vortex and crack an egg into the center. This helps the white stay centered around the yolk. Repeat for each egg. (You can also use a commercial poaching dish.) Poach the eggs to the desired degree of doneness.
To serve, gently place a poached egg on each salmon cake. Drizzle with hollandaise and serve immediately.
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. Simmer butter very slowly, skimming off any white foam that rises to the top. After 15 minutes or so, the butter solids will sink to the bottom of the pan. Remove the pan from the heat and let stand for a few minutes. Carefully ladle the clarified butter into a clean jar or crock. The clarified butter will keep, if well covered in the fridge, for up to 4 weeks.
Yield: about 3/4 pound of clarified butter.
*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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	991.32 Kcal (4150 kJ)
Calories from fat	787.29 Kcal
		% Daily Value*
Total Fat	87.48g	135%
Cholesterol	537.56mg	179%
Sodium	245.23mg	10%
Potassium	629.16mg	13%
Total Carbs	26.81g	9%
Sugars	6.51g	26%
Dietary Fiber	3.63g	15%
Protein	27.9g	56%
Vitamin C	14.4mg	24%
Vitamin A	0.1mg	4%
Iron	25.9mg	144%
Calcium	95.8mg	10%

Amount Per 100 g
Calories	261.05 Kcal (1093 kJ)
Calories from fat	207.32 Kcal
		% Daily Value*
Total Fat	23.04g	135%
Cholesterol	141.56mg	179%
Sodium	64.58mg	10%
Potassium	165.68mg	13%
Total Carbs	7.06g	9%
Sugars	1.71g	26%
Dietary Fiber	0.96g	15%
Protein	7.35g	56%
Vitamin C	3.8mg	24%
Iron	6.8mg	144%
Calcium	25.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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