Billy Rowney’s hake brunch
2 people
Prep 2-3 hours & Cooking time 45 mins
Ingredients:
- 2 fillets of hake
- 50g butter
- Sourdough toast
- 100g Artichoke hearts
- 1 tbsp Capers
- 2 Poached eggs
For the Hollandaise:
Melt 200g butter and whisk with 5 egg yolks, ½ tsp Dijon mustard, 1 grated garlic clove, and a squeeze of lemon.
For the cure:
- 50g Sea salt
- 50g caster sugar
- 1 tsp Lemon zest
- 1 tsp Pink peppercorn
- 1 tsp Yellow mustard seeds
- 1 tsp Fennel seeds
Method:
- Cure your hake by first removing the skin and then coating in your cure. Leave in the fridge for 2-3 hours and then rinse under cold running water. Pat dry and pan fry in a little butter.
- When pan frying the hake, add in your artichoke, capers and a squeeze of lemon.
- Serve on toast with a poached egg, and torched hollandaise sauce.