Smoked Fish Benedict
Smoked Fish Benedict
Smoked Fish Benedict
Smoked Fish Benedict
Servings Prep Time
2portions 5minutes
Cook Time
10minutes
Servings Prep Time
2portions 5minutes
Cook Time
10minutes
Ingredients
for potato and apple pancakes
for fish benedict
for cream sauce
Instructions
for potato and apple pancakes
  1. Prepare all ingredients, two 5″ diameter saute pans, and two 5″ diameter parchment paper rounds.
  2. Peel, core, and slice the apple. Peel, wash, and shred the potato. Season with salt, pepper, and cinnamon. Mix. Salt will draw starchy water from potatoes to make it a thick pancake batter. (Note: Do not replace Russet potato. Russet has high level of starch that will keep your pancakes together.)
  3. In each saute pan, melt 2 tbsp butter, place apple slices, and cover them with shredded potato to form a pancake. Cook for 2 minutes on high heat.
  4. Lower heat, cover with parchment paper, and cook for 5 more minutes. Using parchment paper, flip the pancakes and cook for 5 more minutes on low heat until potatoes are cooked through. Pancakes can be prepared in advance and reheated before serving. They are served apple side up.
  5. Pancakes can be prepared in advance and reheated before serving. They are served apple side up.
for cream sauce
  1. Wash, stem, devein sweep bell peppers. Wash leeks and celery. Remove celery skin. Finely dice vegetables.
  2. Prepare the smoked white fish: flake fillet to bite-size pieces, make sure there are no bones, reserve the skin. In a sauce pan, place smoked fish skin and vegetables and add heavy whipping cream. Slowly bring to simmer on low heat and cook for about 5 minutes. It can be done at the same time as cooking the pancakes. Remove the skin and reserve, keep warm.
to assemble the dish
  1. Poach two eggs.
  2. Warm two pancakes and place them on warm plates. Arrange smoked fish on top.
  3. Place one poached egg in the center of each pancake, coat it with 2-3 tbsp cream sauce, and serve. Bon appetite!

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