I had enough halibut leftover from dinner to make
Moe Halibut Fish Cakes.
Topped with Poached Eggs and finished with a Hollandaise Sauce.
Farm fresh eggs, just one day old
I love homemade Hollandaise.
Usually I make it by heating the eggs over a double boiler and whisking in the butter.
I took a short cut this time.
I melted a cup of butter in a glass measuring cup, in the microwave.
Whisked one whole egg (it was a double yolker) in another measuring cup, seasoned with a little salt, pepper and cayenne pepper, and then using my stick blender, I slowly drizzled the hot butter into the egg, continuing until the sauce was thick. Finished with a squeeze of fresh lemon juice.
2 Small Russet Potatoes, cooked and mashed with a little butter.
Cooked Halibut , Flaked
2 teaspoons Dijon Mustard
Fresh bread crumbs
(I cooked a garlic clove in with the potatoes and put it through the ricer with the cooked potato.)
Add the flaked fish. Stir in the beaten egg. Add the Dijon mustard, fresh chives, chopped basil, and season with salt and pepper. Taste for seasoning and adjust to suit own taste.
Form patties and dredge in fresh grated bread crumbs. Heat skillet (I used a vintage cast iron pan), add a little oil and butter and cook fish cakes until golden brown.