CHEF GRAHAM TINSLEY M.B.E. -
Pan Seared Mackerel on a Potato Pancake with Poached egg and Hollandaise Sauce
2 Portions
Ingredients 1 x Whole Fresh Mackerel 450-500grms |
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Method
1.Fillet the mackerel and pull out the pin bones using pliers.
2.Make the Hollandaise sauce.
3.Make the potato pancakes.
4.Season the mackerel fillets with salt and pepper.
5.Portion the mackerel into 2 x 80grm portions.
6.Heat a non stick fry pan with vegetable oil, place the mackerel fillets in skin side down and press the fillets with a palette knife to stop them from curling. Cook until the skin is crisp.
7.Flip over and continue to cook for 2-3 minutes
8.Squeeze in the Juice from the lemon and drain on kitchen paper.
9.Poach the eggs in simmering water and a little white wine vinegar.
To Serve
Reheat the potato pancakes and fish under a grill or in an oven, place then on two plates. Put the fish on the top of the pancakes then top with the poached egg. Cover with the warm Hollandaise sauce and garnish with the chervil.
Ingredients for the Pancake
100grms of Mashed Potato
75ml Double Cream
25grms Plain Flour
1 Whole Egg
Salt, Pepper and Nutmeg
Method
1.Boil the potatoes in cold salted water and when cooked drain and push through a fine sieve.
2.Weigh out 100grms and mix in the cream, egg, flour and seasoning.
3.Place a little oil in a non stick frying pan and when hot add a good spoonful of the potato mix. Move the mixture with a spoon to make a 8cm circle shape.
4.Cook for 3-4 minutes until golden brown then flip over with a spatula and cook the other side.
5.Remove from the pan and keep warm.
Ingredients for the Hollandaise Sauce
3 Egg Yolks
250grms Unsalted Butter
4 Tablespoons of White Wine Vinegar
6 Peppercorns
1 Bay Leaf
Salt, Pepper and Cayenne Pepper
Method
1.Melt the butter on the side of the stove, when melted skim off the solids from the surface.
2.Place the vinegar, peppercorns and bay leaf into a pan and reduce until almost evaporated.
3.In a metal bowl over a pan of simmering water, add the egg yolks and the vinegar reduction. Whisk until very thick.
4.Slowly add the butter to the egg yolks in a steady stream until you have a thick sauce. Do not use the whey from the bottom of the butter.
5.Season with salt, pepper and cayenne.
6.Place into a thermos flask of cover the bowl with cling film.
7.Keep warm.
What Could go Wrong
1.Timing, everything needs to be hot so you need to work in a specific order i.e. boil potatoes, fillet fish, make hollandaise, make pancakes, pan fry fish, poach eggs and then service. The pancakes and fish can be re-heated and the sauce will keep warm if it is wrapped but as soon as the poached eggs are cooked you must serve.
2.Hollandaise splits, hollandaise is a WARM sauce therefore the butter must be just warm when being added to the eggs otherwise it will split. Do not add it too quickly otherwise it will split. Keep it warm otherwise it will split.