Toothfish, Corn & Black Pudding Hash, Bacon Chop
The Fish Society X DukesHill beautiful bold flavours, perfect for a Friday dinner for two.
What you’ll need
- 100g of Patagonian Toothfish
- 50g Black Pudding, finely chopped
- 100g Potatoes, Maris piper, grated
- 60g Baby Corn, finely sliced
- 1 small White Onion, finely Sliced
- 1 Red Chilli, finely chopped
- 2 sprigs Thyme
- 1 tbsp Corriander
- 1 tbsp Unsalted Butter
- 2 x Bacon Chop
- 2 x Eggs
- Salt & Pepper, to taste
Let's Cook!
Step 1
Pre-heat oven to 180°C, Lightly bake fish until just cooked through.
Step 2
Saute onions in butter until caramelised in a large frying pan, Add baby corn, chilli & thyme, saute for 2 minutes, season with salt & pepper.
Step 3
Roughly mix together fish, potatoes, coriander & black pudding into a bowl. Season the mix.
Then into the frying pan creating an even layer. Saute until golden brown on both sides. Pop onto baking tray & into the oven to keep warm
Step 4
Using the same frying pan saute bacon chops until cooked through, 5-6 minutes. Keep chops moving in the pan and reducing fat in every possible way until chops are crisp. Add a knob of butter to the pan and fry both eggs until cooked
