Page 10 - The Cochrane's Christmas Banquet

Cod Fishcakes

with parmesan sabayon

Make the parmesan sabayon

Preparation time approx. 5-10 minutes

Ingredients required: Equipment required:

• 2 eggs (yolk required) • Heatproof mixing bowl

• 1 lemon • Pan of simmering water

• 20g parmesan • Small saucepan
• 3 chives

Pantry Ingredients required:

• Salt and pepper

• Water

1. Fill a medium saucepan with about 500ml of water, ensure that the base
of the mixing bowl does not touch the water.

2. Add the juice of a lemon and 80ml water to a small saucepan and place
on a medium heat and allow it to warm through and simmer until reduced
by 1/3, immediately remove from the heat.

3. Crack the eggs and place only the yolks into the mixing bowl, discard the
white or keep it in a bowl to have in an omelette later, then finely grate the
parmesan and thinly dice the chives.

4. Place the mixing bowl over the gently simmering water and begin to
whisk, vigorously. The egg yolk will slowly begin to thicken, at this point
gradually add the reduced lemon and water and about ½ of the
parmesan.

5. When this has combined remove from the heat and continue to whisk,
then add the remaining parmesan and whisk until combined. Add the
chives and stir through. Check the taste and add salt/pepper accordingly.

6. Spoon this into a bowl and place in the fridge until later.