Hollandaise, a creamy and buttery classic of French cuisine, pairs beautifully with delicate fish and seafood. Fish sauce, on the other hand, hails from Southeast Asia and adds a bold, umami-packed ...
Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves ... the fridge before cooking as per the recipe.
If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.