Manx Kippers & Black pudding cakes with poached eggs and hollandaise sauce
This simple and quick Christmas breakfast is our go-to dish. Combining the finest smoked kippers and organic black pudding, these fish cakes topped with a perfectly poached egg and creamy hollandaise sauce are going to be a real talking point over the breakfast table.
Manx Kippers & Black pudding cakes with poached eggs and hollandaise sauce
This simple and quick Christmas breakfast is our go-to dish. Combining the finest smoked kippers and organic black pudding, these fish cakes topped with a perfectly poached egg and creamy hollandaise sauce are going to be a real talking point over the breakfast table.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 20 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
- 2 manx kippers
- 150g organic black pudding
- 200g mashed potato, cooled
- 1 leek, trimmed and finely chopped
- 20g organic butter
- 1 free-range organic egg, lightly beaten with 1 tbsp organic milk (for the egg wash)
- 1 tbsp chopped parsley
- 50g fresh breadcrumbs
- 4 large free-range organic eggs
- 1 jar of hollandaise sauce
- juice of ½ lemon
- 2 tbsp sunflower oil
Method
1. Place the Manx kippers onto a microwavable plate, add a tbs of water, cover with cling film, and cook for 1 minute. Leave the kippers to cool and then flake into a bowl and remove any bones
2. In a frying pan, add the butter, melting gently then add the leeks and cook until soft. Once soft, add the leeks to the bowl of flaked kippers and leave until completely cooled
3. Chop the black pudding into small pieces and add to the bowl along with the cold mashed potato and chopped parsley. Mix all the ingredients together and season with salt and fresh ground black pepper
4. Divide the mixture into four and then form into fishcakes. Coat the fishcakes in the flour and then dip into the beaten egg wash, and finally into the breadcrumbs
5. In a large frying pan, add the sunflower oil and heat over a low-medium heat, add the fishcakes and cook for 8-10 minutes, until they turn golden brown and are cooked through
6. To poach the eggs, crack the four eggs into individual cups or onto saucers, bring a pan of water, filled at least 5cm deep to a simmer, add a drop of vinegar to the pan. Stir the water to create a gentle whirlpool, slowly tip the eggs into the centre, the heat should be low, cook for 3-4 minutes until the white is set. Lift the egg out with a slotted spoon and drain on a piece of kitchen paper
7. Meanwhile heat the hollandaise sauce and add the lemon juice. To serve, place the fishcakes onto a plate, top with a poached egg, and a generous dollop of hollandaise sauce
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
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We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
-
We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
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Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.