SALMON BURGERS WITH BROCCOLI MASH AND LEMON BUTTER

Based on this meal

SALMON BURGERS

Ingredients

Salmon burgers

• 600 - 650 gm salmon
• 1 egg 1
•  small onion
• 1 tsp salt
• ½ tsp pepper
• 60 gm butter, for frying

Nutrition

by Anne Aobadia, Emma Shevtzoff (Photo)

Instructions

1. Preheat the oven to 220°F (100°C). Cut the fish in small pieces and place, along with the rest of the ingredients for the burger, in a food processor.
2. Pulse for 30-45 seconds until you have a coarse mixture. Don't mix too thoroughly, this can make the burgers tough.
3. Shape 6-8 burgers and fry for 4-5 minutes on each side on medium heat in a generous amount of butter or oil. Keep warm in the oven.
4. Green mash
   

   • 500 gm broccoli
   • 140 gm butter
   • 60 gm grated parmesan cheese
   • salt and pepper to taste
   Trim the broccoli and cut into small florets. You can use the stem as well, peel it and chop into small pieces.
5. Bring a pot of lightly salted water to a boil and add the broccoli. Cook for a few minutes until soft but not until all texture is gone. Drain and discard the boiling water.
6. Use an immersion blender or a food processor to mix the broccoli with butter and parmesan cheese. Season to taste with salt and pepper.
7. Lemon butter
   • 120gm butter at room temperature
   • 2 tbsp lemon juice
   • salt and pepper to taste
   • 
     
   Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters.
8. Serve the warm burgers with a side of green mash and a melting dollop och fresh lemon butter on top.

STEAK AND BEARNAISE SAUCE

Based on this recipe

Try swapping the bearnaise sauce for mayonaise seasoned with fresh herbs.

Ingredients

• 4 ribeye steaks
• 2 tbsp butter
• salt and pepper

Béarnaise sauce

• 4 egg yolks
• 2 tsp white wine vinegar
• 1 small onion, finely chopped
• 2 tbsp fresh tarragon, finely chopped
• 1 tbsp fresh chervil, finely chopped
• 280 gm butter
• salt and pepper

Salad

• 60 gm mixed salad leaves
• 250 gm cherry tomatoes, cut in quarters

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Bring the meat and eggs to room temperature. Neither meat nor eggs should be cold when you cook them.
2. Start with the sauce. Separate the egg yolks and whites, and place the yolks in a small heat-resistant bowl. (Reserve the whites for another use.)
3. Mix vinegar, onion , chervil and tarragon in another small bowl. Whisk the yolks with a hand mixer until smooth.
4. Gently melt the butter in a sauce pan or microwave oven. Don’t let it get too hot; you should be able to put your finger in it without getting burned.
5. Add the butter carefully into the yolks while continuing to whisk. Increase the speed when the sauce begins to thicken. Avoid incorporating the white milk protein collected at the bottom of the melted butter into the sauce.
6. Whisk in the vinegar and the spices. Salt and pepper to taste. Keep the sauce warm according to instructions. (See "Tip!")
7. Pan-fry or grill the meat to your liking: rare, medium or well done. Serve with the béarnaise sauce and a generous salad.

Tip!

It’s simple to keep the béarnaise sauce warm while you cook your meat. Just bring a little water to a boil in a pot and remove it from the stove. Use just enough water in the pot so that you can lower the béarnaise sauce bowl into it without getting water into the sauce.

PORK CHOPS AND GARLIC BUTTER

Based on this meal

Ingredients

• 4 pork chops
• 60 gm. butter, for frying
• 500 gm fresh green beans
• salt and pepper

Garlic butter

• 140 gm butter, at room temperature
• 1 tbsp dried parsley
• 2 crushed and finely chipped cloves garlic
• 1 tbsp lemon juice
• salt and pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Take the butter out of the fridge and let it reach room tempererature.
2. Mix butter, garlic, parsley and lemon juice. Season with salt and pepper to taste. Set aside.
3. Make a few small cuts in the fat surrounding the chops to help them stay flat when frying. Season with salt and pepper.
4. Heat a frying pan over medium-high heat. Add butter to the pan and add the chops.
5. Fry the chops for about 5 minutes on each side or until golden brown and thoroughly cooked through.
6. Remove the chops from the pan and keep warm.
7. Use the same skillet and add the beans. Salt and pepper to taste. Cook over medium-high heat for a couple of minutes until the beans have a vibrant color and are slightly softened but still a bit crunchy.
8. Serve the pork chops and beans together with a dollop of garlic butter melting on top.