Haddock Hash Cake Benedict Seafood Supper Club

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Serving: Serves 2, 2 Cakes Each

Watch this recipe being prepared

Recipe provided by Chef Andrew from North Coast Seafoods.

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1: Wash hands with soap and water.
2: Rinse fresh produce prior to prepping.
3: Preheat oven to 375 degrees Fahrenheit.
4: Prepare egg poaching water by adding 1 1/2 inches water to a short wide pot and mixing in vinegar and salt. Bring to a consistent, medium simmer.
5: To prepare hollandaise sauce, melt butter in a small pan or microwave until very hot, about 220 degrees Fahrenheit. Pour into a measuring cup with a spout and set aside.
6: In a blender or small food processor, add egg yolks, pinch salt, lemon juice and 1 tablespoon simmering egg poaching water. Blend until aerated (bubbly) and frothy, about 1 minute. Wash hands after handling raw eggs.
7: Turning blender back on, VERY slowly pour in hot butter. Chef Andrew Note: It is crucial to gradually stream in butter to emulsify the hollandaise sauce.
8: Once all the butter is added, set sauce aside in a warm place.
9: To prepare Haddock Hash Cakes, place cakes on non-stick sprayed (or oiled) baking sheet. Wash hands after handling raw fish cakes. Bake for 8 to 10 minutes in preheated oven until reaching an internal temperature of 165 degrees Fahrenheit as verified by an instant-read food thermometer.
10: To prepare eggs, break one egg into a small cup. Gently tip cup edge and add egg to simmering water. Repeat quickly for remaining eggs. Wash hands after handling raw eggs.
11: Allow eggs to cook until desired yolk firmness is reached, about 4-5 minutes or until reaching an internal temperature of 144 to 158 degrees Fahrenheit as verified by an instant-read food thermometer.
12: Once eggs have reached desired doneness, remove hot Haddock Hash Cakes from oven and add to plate. Gently push spoon into top of cake to create an indent for egg to sit.
13: Carefully remove each poached egg with a slotted spoon, dabbing excess moisture from bottom of eggs with a clean towel. Top cake with egg.
14: Top egg and cake with desired amount of Hollandaise sauce and garnish with chopped chives, if desired.
15: Serve immediately and enjoy!