Smoked Garfield Farm Barramundi potato cakes, free range poached egg and easy hollandaise

Smoked Garfield Farm Barramundi potato cakes, free range poached egg and easy hollandaise

Smoked Garfield Farm Barramundi 1 packet

Milk 300 ml

Steamed potatoes 400g mashed

Chopped chives 1 tbsp

Chopped dill 1 tbsp

2 Free range eggs poached

Spinach or rocket leaves 1 cup

Pepper and salt, Nutmeg 1 pinch

Butter 40g

Olive oil splash

Juice of ½ lemon

Oil for frying

Easy hollandaise

90 g butter

2 egg yolks

1 tbsp water

1 tbsp lemon juice


Potato cakes

  • Heat the milk to just under boiling point.
  • Add the smoked Garfield Farm Barramundi and poach the fish for about 10 minutes without boiling the milk.
  • Remove the fish and flake in a bowl. Add mashed potatoes, nutmeg, butter, chopped herbs and enough of the poaching milk to make a firm fluffy potato and shape this mix in two potato cakes.
  • Heat the oil in a frying pan and shallow fry the Barramundi potato cakes until golden brown and turn over and repeat.
  • Place the Barramundi-potato cakes on absorbent paper and then on your serving plate.
  • Mix the olive oil lemon juice and a pinch of pepper and salt, add to this your salad leaves and pile these on the fish cakes.
  • Warm the poached egg, drain and place on the salad leaves. Spoon over the easy hollandaise, sprinkle with some chopped herbs and any dressing you might have left.


Easy hollandaise

  • Melt the butter.
  • Add yolks, water and lemon juice and beat well with
  • a whisk.
  • Microwave on high for 20 seconds and whisk.
  • Reset the microwave to defrost and cook the sauce for about 45 seconds, opening the door and whisk the sauce every 15 seconds.
  • Remove from the microwave and whisk until thick and smooth. If the sauce appears to thin, microwave for a further 15 seconds.



Bon appetite,

Filip Tibos

Restaurant & Catering Manager