Saturday, 15 April 2017

Fishcake and Poached Egg in a Tarragon Sauce


This dish was inspired by something I saw in a restaurant that made me think 'that's a good idea!'. I like fishcakes but don't have them that often - the idea is often better than the reality. This dish is a bit different, really tasty and very filling, so you only need one fishcake per person and it goes well with some green veg like broccoli on the side.

The fishcake - I used shop-bought ones but you can make your own - is topped with a poached egg; I use Poachies Egg poaching Bags - 20 Bags and they usually turn out really well with runny yolks unless I leave them in the water a little too long as I've gotten distracted!

The sauce is made very easily, from melted butter, a dash of lemon juice, a little fish stock and some chopped dried tarragon. Place the fishcake in a bowl and the poached egg on top, and pour the sauce around the fishcake. Enjoy!

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