Pan-fried haddock with potato cake, poached egg and hollandaise

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Louise serves pan-fried haddock atop a fluffy potato cake in this stunning brunch dish. Topping the fish with an oozing poached egg and plenty of homemade hollandaise adds plenty of luxury to the dish.

First published in 2018





Potato cakes


To garnish


Place the potatoes in a pan of cold water, bring to the boil and cook for 20 minutes, or until they are soft but not mushy. Drain and leave to dry out in the colander for 10 minutes. Pass the potatoes through a potato ricer if you have one, or mash to a smooth consistency. Melt the butter and add it to the mashed potato. Stir to combine and season to taste. Set aside to cool, then form into four round patties. Place in the refrigerator until needed
Next make the hollandaise. Place the butter in a small pan and heat gently until just melted. Remove from the heat
Put another small pan, a quarter filled with boiling water, over a low heat. Place a heatproof mixing bowl over the pan of gently simmering water and add the egg yolks. Whisk in the vinegar using an electric or balloon whisk, and slowly drizzle in the melted butter, whisking vigorously all the time. The sauce should become smooth and thick. Remove from the heat, whisk in the lemon juice to taste and season with salt and pepper. Cover with cling film and set aside
Set a large frying pan over a medium heat and add a little butter. Fry the potato cakes for 5 minutes on each side until golden, then place in a low oven to keep warm
Bring a large pan of water to the boil, then reduce the heat to a gentle simmer and add the vinegar. Break one of the eggs into a small cup, swirl the water with a spoon, and gently lower the cup into the water to slide in the egg. Repeat with the other eggs and simmer for 1 minute. Turn off the heat and leave the eggs in the water for 5 minutes, until the eggs are cooked but the yolk is still soft. Carefully remove with a slotted spoon and place onto kitchen paper to drain
Add a large knob of butter to a large non-stick frying pan over a medium heat. Season the haddock fillets and, when the butter is foaming, add them to the pan. Cook for 5–8 minutes, or until they are almost opaque all the way through. Finish by continually spooning hot butter over the fillets until they are cooked on top
When you are ready to serve, place the potato cakes in the middle of large warm plates. Top with the haddock and a poached egg. Give the hollandaise a quick stir, then spoon it over the egg. Sprinkle with chopped chives and serve immediately
First published in 2018

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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