Initially called "Sauce Isigny" after a Normandy town famous for its butter, the recipe evolved and became Hollandaise, referencing its Dutch influence. The sauce gained fame for its ability to ...
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.