John Myers
Contents
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Ingredients
Hoki fillet
- 800 g New Zealand Hoki fillet
- 2 Eggs
- 5 tbsp Breadcrumbs
- 40 g Grated Gouda
- 1 Lemon
- 1 pinch Salt and pepper
- 1 tbsp Flour
- 1 tbsp Butter
- 1 tbsp Clarified butter
Spinach leaves
- 750 g Fresh spinach
- 1 Shallot
- 30 g Butter
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 4 tbsp Cream
- 0,5 tbsp Sour cream
- 50 ml Vegetable broth
Lukewarm potato salad
- 500 g Potatoes
- 50 g Streaky bacon
- 1 Onion
- 2 tbsp Rapeseed oil
- 1 tbsp Wine vinegar
- 60 ml Cream
- 60 ml Sour cream
- 1 bunch Parsely
- 1 bunch Chives
- 1 pinch Salt and pepper
- 0,5 cup Meatsoup
Potato variation à la Jo
- 500 g Floury potatoes
- 4 tbsp Creme fraiche Cheese
- 2 tbsp Chives
- 1 pinch Salt and pepper
- 200 g Salmon fillet
Instructions
Hoki fillet
- Rinse and dry the Hoki fillet, drizzle with lemon, season with salt and pepper.
- Mix the breadcrumbs and cheese on a plate. Whisk the eggs on another plate.
- Turn the fillets in flour, then pull them through the beaten eggs and then turn them in the mixture of Gouda and breadcrumbs.
- Leave the butter and a little clarified butter in the pan. Add the fillets and fry for 4-5 minutes on each side. They are done as soon as they are golden brown.
Spinach leaves
- Wash the spinach leaves thoroughly, remove the coarse stems and blanch them in boiling water for 5 minutes. Drain and rinse with cold water.
- Peel and finely chop the shallot. Drain the butter in a saucepan, sweat the finely chopped shallot, season with a little salt, pepper and freshly grated nutmeg.
- Deglaze with cream, sour cream and a little vegetable stock. Pour into a small pie dish without liquid and keep warm. When serving, press it out of the mold and drizzle some of the stock on top.
Lukewarm potato salad
- Leave the bacon cubes out in the pan until they are crispy. Cook the potatoes until done.
- Peel the boiled potatoes and cut them into thin slices while still warm, season with salt and pepper. Peel and finely chop the shallot. Add the finely chopped shallot to the potatoes, then pour the oil over it, mix everything thoroughly.
- Then add the vinegar and the meat stock. Finely chop the parsley and chives, add and then add the cream and sour cream. Finally mix in the leftover bacon cubes.
Potato variation
- For the potato variation à la Jo, peel and boil the potatoes. Drain and allow to evaporate.
- Coarsely mash the potatoes, mix with the crème fraîche and chopped chives. Season with salt and pepper.
- Make a small mountain on the plate with a cup, press the tip flat, and add the caviar (a small spoonful, if you like, more) on top.
Nutrition
Serving: 100gCalories: 129kcalCarbohydrates: 7.8gProtein: 7.2gFat: 7.6g
