Recipe

Smoked Garfield Farm Barramundi 1 packet

Milk 300 ml

Steamed potatoes 400g mashed

Chopped chives 1 tbsp

Chopped dill 1 tbsp

2 Free range eggs poached

Spinach or rocket leaves 1 cup

Pepper and salt, Nutmeg 1 pinch

Butter 40g

Olive oil splash

Juice of ½ lemon

Oil for frying

Easy hollandaise

90 g butter

2 egg yolks

1 tbsp water

1 tbsp lemon juice

Potato cakes

Heat the milk to just under boiling point.
Add the smoked Garfield Farm Barramundi and poach the fish for about 10 minutes without boiling the milk.
Remove the fish and flake in a bowl. Add mashed potatoes, nutmeg, butter, chopped herbs and enough of the poaching milk to make a firm fluffy potato and shape this mix in two potato cakes.
Heat the oil in a frying pan and shallow fry the Barramundi potato cakes until golden brown and turn over and repeat.
Place the Barramundi-potato cakes on absorbent paper and then on your serving plate.
Mix the olive oil lemon juice and a pinch of pepper and salt, add to this your salad leaves and pile these on the fish cakes.
Warm the poached egg, drain and place on the salad leaves. Spoon over the easy hollandaise, sprinkle with some chopped herbs and any dressing you might have left.

Easy hollandaise

Melt the butter.
Add yolks, water and lemon juice and beat well with
a whisk.
Microwave on high for 20 seconds and whisk.
Reset the microwave to defrost and cook the sauce for about 45 seconds, opening the door and whisk the sauce every 15 seconds.
Remove from the microwave and whisk until thick and smooth. If the sauce appears to thin, microwave for a further 15 seconds.

Bon appetite,

Filip Tibos

Restaurant & Catering Manager

THE BIG CHEESE CATERING COMPANY