Haddock Eggs Benedict

Brunch in style with haddock on a potato rosti, spinach, hollandaise sauce and topped with a poached egg.

Haddock Eggs Benedict

Brunch in style with haddock on a potato rosti, spinach, hollandaise sauce and topped with a poached egg.

Ingredients

Sea Harvest Haddock Steaks 500 g
2 large potatoes
Butter
4 eggs
Kale or spinach
Hollandaise sauce

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Method

Oven bake the Sea Harvest Haddock Steaks according to packaging instructions.
Prepare rosti’s by peeling and grating 2 potatoes, place in a clean cloth and squeeze to remove water.
Combine grated potato with 2 tbsp melted butter, season and shape 4 circles onto a lined baking tray. Heat oven to 180°C and bake until golden & crispy, approximately 10 minutes.
Poach 4 eggs.
Blanch half a bag of kale in boiling water and gently fry in butter.
Heat a pre-made hollandaise in a saucepan until warm.
To serve place rosti on a plate, top with kale, haddock, egg and hollandaise.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.