Haddock Hash Cake Benedict Seafood Supper Club

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

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 as a gradual stream to emulsify the hollandaise sauce. Once all the butter is added, set sauce aside in a warm place.

8. To prepare Haddock Hash Cakes, place cakes on non-stick sprayed baking sheet. Wash hands after handling raw fish cakes. Bake to an internal temperature of 165 degrees Fahrenheit as verified by an instant-read food thermometer, about 8 to 10 minutes.

9. 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.

10. Cook eggs until yolk and white are firm, about 4 to 5 minutes.

11. Plate Haddock Hash Cakes and gently push spoon into top of cake to create an indent for egg to sit.

12. Carefully remove each poached egg with a slotted spoon, dabbing excess moisture from bottom of eggs with a clean towel. Place egg in indent and top with Hollandaise sauce. Garnish with chopped chives as desired.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!