FISH CAKES WITH POACHED EGGS AND HOLLANDAISE
FISH CAKES WITH POACHED EGGS AND HOLLANDAISE
SHORT DESCRIPTION
Made from sustainably wild caught Hake and potato and coated in a crispy crumb, our Chef’s Choice Fish Cakes are so versatile you can serve them for breakfast, lunch or dinner.
Serves 2
INGREDIENTS
2 x I&J Fish Cakes
2 Tbsp (30 ml) vinegar
4 large eggs
4 Tbsp (60 ml) sunflower oil
3 Tbsp (45 ml) butter
4 baby leeks, washed and finely chopped
1 avocado, sliced
1 tsp (5 ml) dried chilli flakes
Salt and pepper for seasoning
For hollandaise:
3 egg yolks
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt
A pinch of cayenne pepper
250 g melted butter
2 Tbsp (30 ml) water
Juice of half a lemon
METHOD
1.
To make the hollandaise: place a mixing bowl over a pot of simmering water. The bowl must not touch the water.
To make the hollandaise: place a mixing bowl over a pot of simmering water. The bowl must not touch the water.
2.
Add the eggs, water, vinegar and mustard to the bowl. Whisk continuously until the egg starts to fluff up a little, then add the butter slowly while monitoring the heat of the hollandaise. If it gets too hot it will separate. You can add a tiny bit of water if it gets too thick. Once all the butter has been added, season with salt, pepper and lemon juice. Set aside.
Add the eggs, water, vinegar and mustard to the bowl. Whisk continuously until the egg starts to fluff up a little, then add the butter slowly while monitoring the heat of the hollandaise. If it gets too hot it will separate. You can add a tiny bit of water if it gets too thick. Once all the butter has been added, season with salt, pepper and lemon juice. Set aside.
3.
Bring 2 cups of water to the boil and add the salt and vinegar. Lower the temperature to a gentle simmer and break the eggs one by into a cup, then tip into the water. For soft poached eggs cook for about 6 minutes.
Bring 2 cups of water to the boil and add the salt and vinegar. Lower the temperature to a gentle simmer and break the eggs one by into a cup, then tip into the water. For soft poached eggs cook for about 6 minutes.
4.
Heat the sunflower oil in a pan and cook the Fish Cakes for approximately 9 minutes, turning over halfway through cooking time. They should be golden in colour and cooked through. Set aside.
Heat the sunflower oil in a pan and cook the Fish Cakes for approximately 9 minutes, turning over halfway through cooking time. They should be golden in colour and cooked through. Set aside.
5.
Melt the butter in a small frying pan and sauté the leeks for 5 minutes. Season with salt and set aside.
Melt the butter in a small frying pan and sauté the leeks for 5 minutes. Season with salt and set aside.
6.
To assemble, place the sautéed leeks on a plate, then put the fried Fish Cake on top of the leeks, top with a poached egg and spoon hollandaise sauce over the egg. Garnish with micro leaves and serve with a few avocado slices and a sprinkling dried chilli flakes.
To assemble, place the sautéed leeks on a plate, then put the fried Fish Cake on top of the leeks, top with a poached egg and spoon hollandaise sauce over the egg. Garnish with micro leaves and serve with a few avocado slices and a sprinkling dried chilli flakes.
FISH CAKES BENEDICT
Made from sustainably wild caught Hake and potato and coated in a crispy crumb, our Chef’s Choice Fish Cakes are so versatile you can serve them for breakfast, lunch or dinner.
Serves 2
INGREDIENTS
2 x I&J Fish Cakes
2 Tbsp (30 ml) vinegar
4 large eggs
4 Tbsp (60 ml) sunflower oil
3 Tbsp (45 ml) butter
4 baby leeks, washed and finely chopped
1 avocado, sliced
1 tsp (5 ml) dried chilli flakes
Salt and pepper for seasoning
For hollandaise:
3 egg yolks
1 Tbsp (15 ml) lemon juice
1 Tbsp (15 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) salt
A pinch of cayenne pepper
250 g melted butter
2 Tbsp (30 ml) water
Juice of half a lemon
METHOD
1.
To make the hollandaise: place a mixing bowl over a pot of simmering water. The bowl must not touch the water.
To make the hollandaise: place a mixing bowl over a pot of simmering water. The bowl must not touch the water.
2.
Add the eggs, water, vinegar and mustard to the bowl. Whisk continuously until the egg starts to fluff up a little, then add the butter slowly while monitoring the heat of the hollandaise. If it gets too hot it will separate. You can add a tiny bit of water if it gets too thick. Once all the butter has been added, season with salt, pepper and lemon juice. Set aside.
Add the eggs, water, vinegar and mustard to the bowl. Whisk continuously until the egg starts to fluff up a little, then add the butter slowly while monitoring the heat of the hollandaise. If it gets too hot it will separate. You can add a tiny bit of water if it gets too thick. Once all the butter has been added, season with salt, pepper and lemon juice. Set aside.
3.
Bring 2 cups of water to the boil and add the salt and vinegar. Lower the temperature to a gentle simmer and break the eggs one by into a cup, then tip into the water. For soft poached eggs cook for about 6 minutes.
Bring 2 cups of water to the boil and add the salt and vinegar. Lower the temperature to a gentle simmer and break the eggs one by into a cup, then tip into the water. For soft poached eggs cook for about 6 minutes.
4.
Heat the sunflower oil in a pan and cook the Fish Cakes for approximately 9 minutes, turning over halfway through cooking time. They should be golden in colour and cooked through. Set aside.
Heat the sunflower oil in a pan and cook the Fish Cakes for approximately 9 minutes, turning over halfway through cooking time. They should be golden in colour and cooked through. Set aside.
5.
Melt the butter in a small frying pan and sauté the leeks for 5 minutes. Season with salt and set aside.
Melt the butter in a small frying pan and sauté the leeks for 5 minutes. Season with salt and set aside.
6.
To assemble, place the sautéed leeks on a plate, then put the fried Fish Cake on top of the leeks, top with a poached egg and spoon hollandaise sauce over the egg. Garnish with micro leaves and serve with a few avocado slices and a sprinkling dried chilli flakes.
To assemble, place the sautéed leeks on a plate, then put the fried Fish Cake on top of the leeks, top with a poached egg and spoon hollandaise sauce over the egg. Garnish with micro leaves and serve with a few avocado slices and a sprinkling dried chilli flakes.
