Step-by-Step Guide to Make Perfect Salmon, Veggie Fritters & Poached Egg With A Dill Butter Sauce

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, salmon, veggie fritters & poached egg with a dill butter sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Salmon, Veggie Fritters & Poached Egg With A Dill Butter Sauce is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Salmon, Veggie Fritters & Poached Egg With A Dill Butter Sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook salmon, veggie fritters & poached egg with a dill butter sauce using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Salmon, Veggie Fritters & Poached Egg With A Dill Butter Sauce:

1. Prepare For the green bean fritters:
2. Prepare 330 g green beans, pre-cooked and chopped into 1cm pieces,
3. Prepare 80 g sweetcorn, pre-cooked,
4. Prepare 1/3 rd cup plain flour,
5. Prepare 1 beaten egg,
6. Get 1/2 tsp garlic granules,
7. Get 1/4 tsp tumeric,
8. Take Salt and pepper to season
9. Get For the butter sauce:
10. Take 1 tsp dried dill,
11. Get 2 heaped tbsp salted butter,
12. Prepare 1/2 tbsp capers,
13. Prepare Black pepper to season
14. Get Other:
15. Get 2 salmon fillets, skin on,
16. Take 2 eggs,
17. Take 1 tbsp white vinegar,
18. Make ready Salt and pepper to season
19. Get Cooking oil for frying

Instructions to make Salmon, Veggie Fritters & Poached Egg With A Dill Butter Sauce:

1. In a bowl mix together the fritter ingredients until a thick batter is formed and set aside.
2. Heat up two frying pans, one for the salmon the other for the fritters. Add a little oil to both. Also get a medium saucepan of salted water boiling ready to poach the eggs later.
3. Begin cooking the salmon skin side down. In the meantime begin batch cooking your fritters. You'll probably be able to cook 2-3 at a time. Gently spoon the batter into the hot pan and spread them into discs around 1.5cm thick. Once golden on one side, flip them over.
4. Flip the salmon fillets over once the skin side is crisp and season with salt and pepper. Continue to gently fry over a medium heat. Don't move the fish around in the pan too much, otherwise it may fall apart.
5. Once the fritters are cooked lay upon kitchen towel to soak up any excess oil.
6. Here's where you need to multitask a little. Once the pan of water is boiling turn the heat down a touch and add in the vinegar and stir through, then what I like to do is first crack each egg into a bowl, so I know the yolk hasn't broken then gently place them into the boiling water to poach. Time for exactly 2 minutes, then using a slotted spoon, carefully lift them out and place on kitchen towel to soak up the water. Season with a little salt and pepper.
7. Now to make the sauce. Turn the heat down a little on the salmon fillets and remove them and set aside, then add in the butter, capers and dill. Allow to melt down then remove the pan from the heat.
8. Now to serve up. Place 3 fritters on each plate, place the salmon next to them and pour over the butter sauce then carefully place the poached egg on top of the fritters. The yolk should be beautifully golden and runny once cut. Eat and enjoy! :)

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