Thermomix Salmon Fish Cakes

The Thermomix British Isles Cook Book has a Salmon Fish Cake Recipe that I was looking forward to trying so here it is.
First make the Breadcrumbs. I added some fresh Coriander for extra flavour.
Then cook the Potatoes in the Simmering Basket with the Salmon cooking in the Varoma Tray.
Remove the Varoma and Flake the Salmon removing any bones.
Then mash the Potatos in the Mixing Bowl with some of the Breadcrumbs, Lemon juice and Seasoning.

I used a large ice cream scoop to make them into medium sized balls of mixture before shaping them and rolling them in the left over Breadcrumbs.

I then fried them in a pan. Meanwhile I made Leeks in White Sauce in the Thermomix to serve with them. Sauces are foolproof in the Thermomix. They always come out lump free.

Below is the finished meal accompanied by a Fresh Fruit Smoothie.

Salmon and Pesto Topping

I wanted to make some Pesto but I barely had 5 g of Basil Leaves so I reduced the Recipe considerably with 5 g of Pine Nuts and one Clove of  Garlic. The key was to Turbo it for a few seconds.

I put the Salmon Fillets on some greaseproof paper in the Varoma Tray with the Pesto on top, Salt and Pepper and a squirt of Lemon Juice.

Here is the Varoma on top of the Mixing Bowl for Multi Layered Cooking.
I put New Potatoes in the Simmering Basket in the Mixing Bowl over 1 litre of Water.
I added Green Beans to the lower tray for the last 10 minutes of cooking.
Once they were all cooked I put them aside the keep warm and made the Hollandaise Sauce.

Salmon,Asparagus,Green Beans and New Potatoes with Hollandaise Sauce

I decided tonight that I would jazz up the usual Salmon Recipe by making a Hollandaise Sauce.
First I weighed out the New Potatoes on the Thermie Scales and placed them in the Simmering Basket.I then measured out 500g of water into the bowl with a teaspoon of salt.

Next, I placed the salmon fillets on the Varoma Tray,sprinkled them with some lemon juice and added some salt and pepper.

I then set the time to 20 minutes, Temperature Varoma and the speed to 1.

I had already put the Asparagus and Green Beans in the Varoma Dish making sure that I had left some vents free.

This is what 4 layer cooking looks like. Instead of using 3 rings and the oven I am using the power of only one Halogen ring.

Once the salmon and veg had cooked I set it aside while I made the Hollandaise Sauce in a flash!
I adapted a Mary Berry Recipe as she had only used 125g of butter and the Thermomix Basic Cook Book Recipe used 250g which would have added a bit to our waist lines.
First you melt the butter and put it in a separate container. Then you attach the Butterfly Whisk and whisk 3 egg yolks with 2 tsps lemon juice and 2 tsps white wine vinegar 2 mins/70c/speed 4.
Now is the clever bit.The fancy term is Emulsifying.You pour the melted butter slowly on to the lid of the Thermomix while it is running(4-5 mins/70c/speed 4) It drizzles down on to the egg mixture in a thin stream on to the rotating blades to create an emulsion.
Serve immediately or as Alan Murchison recommends keep it warm by setting the time to 60 minutes/60c/speed 2-3.

And voila,the result perfectly smooth Hollandaise Sauce with little effort applied!