Smoked Haddock Fishcakes Poached Eggs Green Salad
Smoked Haddock Fishcakes Poached egg salad,a fulfilling Tasty dish
Fish cakes are forgotten by many these days,but in the past they were very popular and could make many a really appetizing tasty and filling meal.
These days most posh restaurants offer a fish cake dish and can charge the earth for what is basically a very simple dish,having said that there are some of the mixed Shellfish fish cakes you can make for that special occasion starter that give you great tasting subtle flavours that even the posh restaurants would envy.
One small fish almost any type of fish can be use as the protein base for a balanced meal,this can be mixed with different vegetables, even chili or some nuts are used to be a centre piece to build a substantial meal around.
Or you can make some different kinds of fish cakes present them on a bed of crispy green salad,garish with some wonderful fresh herbs and with various dips such as Thai dips or Mayo or even make some yourself with some dill or other fresh herbs,make it a food adventure your sure to enjoy.
400g smoked haddock fillets,poach in milk for 8-12 minutes,then drain and set aside with 25g butter.
1 med onion or 4 spring onions, finely chopped.
1 clove of garlic crushed fine.
100 grams mature cheese, cheddar is ideal grated.
1 tbsp milk.
60g fresh white breadcrumbs.
3 tbsp chopped fresh parsley.
3 tbsp of chopped basil
Season with less salt Salt and freshly ground black pepper.
4 freshly poached eggs(poach your eggs just before you are ready to serve your meal.
125ml warm/Hot Hollandaise sauce(already made see below) in a dish ready to serve.
Flake all the fish into chunky size pieces and place in a large bowl.
Add in chunk size pieces of boiled potatoes,onion,garlic and cheese.
Season with a little salt and pepper(you can always add more to taste) and mix well.
Shape the mixture into 8 rounds or oblong and mold flat about 1/2″ thick.
Place on a tray in your fridge to set and chill for about 30 minutes.
Preheat your oven to 190°C/Gas 5.
Into a large baking tray line with baking paper or baking tin foil.
Whisk the egg with the milk in a medium bowl.
Spoon in the breadcrumbs,basil and parsley and mix all together in a large bowl
Dip each fishcake first into beaten egg then coat completely with the basil. parsley breadcrumbs.
Place them carefully on to the lined tray and bake in the oven for 20 minutes or until they are pale golden brown and cooked through.
Serve two fish cakes per person, top each with a poached egg and a little of the hot Hollandaise sauce.
Garnish with fresh watercress.
Crusty bread rolls go a treat with this meal.
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