Chicago Chefs at Robata

February 21, 2013

Roka Akor Chicago – meatless recipes for Lent

by Alison

Roka Akor Chef de Cuisine, Brett Vibber shares a few recipes. Vibber says salmon is one of the most versatile fishes. He has a recipe for Salmon Cakes that are perfect for brunch, lunch appetizers or as a dinner entree.
Salmon Cakes with Yuzu Hollandaise

Salmon Cake

  • 1 10 oz. fresh salmon filet
  • 1 c. panko bread crumb
  • 1 fresno chile minced
  • 1/4 c. sliced scallion
  • 1 c. mayonnaise
  • 1 tablespoon togarashi seasoning (Japanese 7 spice seasoning found in specialty section of grocery store)
  • salt
  • pepper

Finely chop salmon to make 2 cups
Mix all ingredients together and form your preferred size of cake (1/2” thick and 3” diameter is best)
Heat small sauté pan on medium heat with oil (or butter) and place cakes carefully in pan
Cook until crispy and golden brown on both sides, about 3-4 minutes on each side
Yuzu Hollandaise
3 egg yolks
1 tablespoon water
1/2 pound butter small cubes
1/4 c. yuzu juice (Japanese citrus found in specialty section of grocery store; if not available use 2 part lemon & 1 part lime)
In metal mixing bowl ,mix egg yolk with 1 tablespoon water and whisk hard for 1 minute; the color should turn lighter
Place over double boiler and continue to whisk until yolks begin to thicken
Remove from heat and add butter 2 cubes at a time while whisking
Sauce should be one emulsified mix when done; add yuzu juice, salt, and pepper to taste.
Place 2-3 cakes on plate and spoon hollandaise over top. Garnish with chopped chive or your favorite microgreens

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