Fishcakes with Tarragon
Ingredients
- 2 tbsp clarified butter
- 8 fish cakes ready made
- 2 egg yolks
- 1 tsp Dijon mustard
- grated rind of 1/2 lemon
- 2 tsp lemon juice
- 1/4 pint sun flower oil
- salt
- pepper
- 1/4 bunch tarragon
Instructions
- Melt the clarified butter in a frying pan and fry the fishcakes for approximately 8 minutes. In the meantime, transfer the egg yolks, mustard and grated lemon rind to a bowl and mix together.
- Add the oil drop by drop, whisking fiercely the whole time until the mixture begins to thicken. Finally, season with salt and pepper.
- Wash, dry and finely chop the tarragon and add to the mayonnaise.
- Arrange the fishcakes on plates. Serve with the mayonnaise. An ideal accompaniment are fried potatoes.