Ingredients
Equipment
Method
For the Mash
- Place the potatoes and carrots in a pot and cover them with cold water. Place them over high heat and bring to a boil. Liberally salt the water and continue to boil until the potatoes are fork-tender.4 Yukon gold potatoes, 5 small carrots
- Drain the potatoes and carrots and pass them through a ricer. Add the butter, garlic, sour cream, chives, and salt. Stir to combine. Set aside to cool.2 cloves garlic, 3 tbsp unsalted butter, ⅓ cup sour cream, 28g (1oz) fresh chives, 1 tsp salt
For the Fish Cakes
- Place the haddock and peas in a large bowl with the Potato Carrot Mash. Add one of the eggs and 1/4 cup of the breadcrumbs. Add the salt and fresh ground pepper and stir to combine. Chill the mixture for 1 hour.1 batch Potato Carrot Mash, 1 large haddock fillet, 1 cup frozen peas, 3 large eggs, 2 ¼ cups panko breadcrumbs, ½ tsp salt, fresh ground pepper
- When the hour is up, preheat the oven to 400°F. Form the mixture into cakes, using a 1/3 cup measure as a guide.
- Crack the remaining two eggs into a bowl. Beat them. In a separate bowl pour the cornstarch and in another pour the remaining panko breadcrumbs.3 large eggs, ⅔ cup cornstarch, 2 ¼ cups panko breadcrumbs
- Working with a fish cake at a time, roll each cake in the cornstarch, then dip it in the egg, and finally roll it in the panko breadcrumbs. Transfer the breaded fish cake to a baking sheet and set aside. Repeat with the remaining cakes.
- Heat an inch of neutral oil in a large non-stick skillet. Once the oil is shimmering, add no more than four fish cakes to the skillet. Fry until golden on both sides, about 3-4 minutes a side. Transfer the cakes to a plate lined with a paper towel and repeat with the remaining cakes.neutral oil
For the Asparagus
- Arrange the asparagus on a baking sheet lined with parchment paper. Drizzle the spears with olive oil and sprinkle them with the salt and pepper. Roast for 10 minutes.1 bunch asparagus, 2 tbsp olive oil, 1 tsp salt, fresh ground pepper
For the Hollandaise
- Place the egg yolks, lemon juice, salt, and cayenne in a tall mixing glass. Using an immersion blender, blend until the ingredients are fully integrated.3 large egg yolks, 3 tbsp lemon juice, ¼ tsp salt, ⅛ tsp cayenne
- With the blender set to high, slowly stream the butter in and continue to blend until the mixture is thick and creamy. Pour the finished sauce into a jar and immerse it in hot water to keep it warm.½ cup unsalted butter
To Assemble
- Arrange 6-7 asparagus spears on each plate. Top the asparagus with a fish cake and top the fish cake with a poached egg. Pour hollandaise sauce over top and garnish with wood sorrel or the microgreen of your choice. Serve immediately.4 poached eggs, 4 sprigs wood sorrel
Notes
** This recipe makes eight fish cakes, which might be a little much for a single brunch. But don't worry, the breaded fish cakes freeze beautifully. Place the fish cakes on a baking sheet lined with parchment paper and freeze for 1 hour before transferring them to a freezer bag. The cakes will keep for 1 month in the freezer.