Try out our March Recipe of The Month; Smoked salmon fish cake, poached hens’ egg, asparagus, lemon butter sauce!
Serves: 2 people
Prepping time: 40 mins
Ingredients:
11 x Hungry Guest salmon fish cakes
2 x Hallgate farm eggs
6 x Asparagus spears
125g butter, diced
200ml fish or vegetable stock
1 x lemon, juice and zest
1 bunch chives, chopped
1 bunch dill, chopped
50ml White vinegar
1 x Hungry Guest vegan basil pesto
Salt and pepper
Directions:
For the fishcake
1. Preheat the oven to 180 degrees C.
2. Remove from the packaging and bake from frozen for 40-45 minutes. Ensure the fishcakes are above 75 degrees before serving.
For the lemon and butter sauce
1. Place the stock, vinegar, some dill ends, and a slice of lemon peel into a pan.
2. Reduce the liquid until there is approximately 50ml remaining.
3. Remove from the heat and whisk in the butter a little at a time.
4. Finish with the chopped herbs and a tablespoon of lemon juice.
5. Season with salt.
For the asparagus
1. Cut off the woody ends of the asparagus.
2. Coat the asparagus tips with olive oil and season with salt.
3. Grill in a hot pan for 2-3 minutes, turn for another minute and remove.
For the poached egg
1. Heat a large pan of water with add 50ml of white vinegar and season the water with salt.
2. Crack the eggs into small bowls or ramekins.
3. Drop the eggs into the water and start a 5-minute timer.
4. Take the eggs from the boiling water and place onto a pre-prepared plate with some paper towel.
5. Season with salt and pepper.
For assembly
1. Place the asparagus in the bowl and sit the asparagus on top.
2. Sit the poached egg on the fish cake, then spoon over the lemon butter sauce.
Finish with spoons of the Hungry Guest vegan basil pesto.
