Smoked Fish Hash Cakes with Poached Eggs and Hollandaise
Photography Aaron McLean.
Serves: 4
INGREDIENTS
500 grams boned, smoked white fish eg. tarakihi, snapper
1 bay leaf
6 whole black peppercorns
milk for poaching
6 whole garlic cloves, unpeeled
650 grams kumara, peeled and diced
1 teaspoon cumin seed, toasted
2 spring onions, finely sliced
fine zest of 1 lemon 1 tablespoon lemon juice
1 egg
2 tablespoons chopped dill
¼ cup flour
1 tablespoon lemon juice
seasoned flour for dusting
olive oil and butter for frying
To serve
hollandaise sauce
4 poached eggs
lemon wedges
METHOD
Place the fish, bay leaf and the peppercorns in a saucepan and add enough milk to cover. Bring to the boil, reduce the heat and poach for 10 minutes. Drain and discard the bay and peppercorns. Remove all the skin and any remaining bones and flake the fish.
Cook the kumara and garlic in boiling, salted water until tender. Drain well.
Push the kumara through a ricer, or mash until smooth. Peel the garlic and add to the kumara. Fold in the smoked fish, cumin seed, spring onions, lemon zest and juice, egg, dill and the flour. Season well. Form into 4 cakes and chill until firm.
Heat a little olive oil and butter in a sauté pan. Dust the cakes lightly with seasoned flour and cook on both sides until golden and cooked through.
Place on serving plates, top with a poached egg and drizzle over hollandaise sauce. Serve with a green salad.
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