Fish Cakes with Poached Eggs and Aioli
Fish cakes taste even better when paired
with poached eggs and aioli. You’ll love the runny yolks and zesty garlic-mayo!
Fish
Cakes with Poached Eggs and Aioli
Serves: 6
Prep time: 1
hour 30 minutes
For the aioli
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2 teaspoons garlic, minced
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½ cup good-quality mayonnaise
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2 tablespoons honey-flavored mustard or plain
mustard
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Salt and pepper, to taste
For the fish cakes
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½ stick (4 tablespoons) unsalted butter,
divided.
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½ small onion, chopped
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1 teaspoon salt, divided
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2 large eggs
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2 tablespoons mayonnaise (we used Lady’s Choice)
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½ teaspoon freshly ground black pepper
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½ teaspoon chopped green onions
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500 grams dory fillet, minced finely or ground
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¼ cup breadcrumbs, for binding
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½ cup Japanese breadcrumbs for coating, divided
For the poached egg
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6 fresh eggs
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1 to 2 teaspoons vinegar (rice vinegar works
well)
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Lettuce leaves tossed in vinaigrette of choice,
to serve (optional)
1. Make the aioli: Mix all the ingredients together and season to
taste. Set aside in the refrigerator until ready to use.
2. Make the cakes: Ina frying pan over medium-high heat, melt 1
tablespoon butter. Sauté onions with ½ teaspoon salt until softened. Let cool.
3. In a bowl, whisk together eggs, mayonnaise, remaining salt, pepper,
green onions, and sautéed onions. Gently fold in minced fish and breadcrumbs.
4. Gently form the mixture into six cakes, each about 3½ inches in
diameter and ¾ inch thick. Line a tray with a piece of wax paper just large
enough to hold the cakes and sprinkle it with half of the Japanese breadcrumbs.
5. Set fish cakes in one layer on the top of the paper and sprinkle
with remaining Japanese breadcrumbs. Cover fish cakes loosely with another
sheet of wax paper and chill for one hour.
6. Melt remaining 3 tablespoons butter in a large nonstick skillet over
medium-high heat until the foam subsides. Cook fish cakes until golden brown,
about 3 minutes on each side. Set aside and keep warm until ready to serve.
7. Make the poached eggs: Fill a saucepan with water and heat until
it’s almost boiling. Turn the heat down and let water simmer gently. Add one or
two teaspoons vinegar to the water.
8. Working with one egg at a time, crack an egg into a small cup, then
place the cup near the surface of the hot water and gently drop the egg into
the water. With a spoon, nudge the egg whites closer to the yolk. This will
help the egg whites hold together.
9. Turn off heat. Cover. Let sit for 4 minutes or until the egg whites
are cooked. Lift egg out of pan with a slotted spoon. Repeat with remaining
eggs.
10. Top each fish cake with a poached egg. Put a dollop or a drizzle of
aioli on top. Serve with fresh greens on the side.
Tip
When poaching eggs, the eggs must be as
fresh as possible so that the whites will easily cling to the yolks.
Stewed Tomatoes with Egg and Chorizo on Crusty Bread
This is an easy gourmet treat that will
make your mornings a little sunnier! Pair it with your favorite brew and you’re
good to go.
Stewed
Tomatoes with Egg and Chorizo on Crusty Bread
Serves: 4
Prep time: 1
hour 30 minutes
Cooking time: 30 minutes
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500 grams plum tomatoes or 220 grams (drained
weight) canned tomatoes
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2 tablespoons olive oil
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1 clove garlic, minced
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1 medium red onion, chopped
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Salt and pepper, to taste
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4 eggs
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1 whole chorizo Pamplona, sliced diagonally and
pan-fried
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Lightly toasted crusty bread (we used whole
wheat batard bread)
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Chopped parsley for garnish
1. Scope top and bottom of tomatoes with an x-mark. Blanch tomatoes
over boiling water. Peel the skin and remove the seeds. Drain then chop into
cubes. (If using canned tomatoes, you may skip this step).
2. Preheat oven to 3500F.
3. In an ovenproof skillet, heat olive oil. Sauté garlic and onions
until fragrant. Add chopped tomatoes and simmer for about 20 minutes. Season to
taste with salt and pepper.
4. Using the back of a spoon, make 4 shallow depressions on the
tomatoes and carefully crack the eggs over them. Transfer skillet to oven and
cook just until the egg whites have set, about 3 to 5 minutes. The yolks should
still be runny. Serve immediately with pan-fried chorizo and lightly toasted
crusty bread. Garnish with parsley, if desired.
Tip
If you don’t have an oven, you can fry the
egg (sunny side up) and serve it over the stewed tomatoes, together with crusty
bread and pan-fried chorizo slices. Pressed for time in the morning? Make the
stewed tomatoes 1 to 2 days in advance and store in the refrigerator until
ready to use.
