Crab Cakes with Hollandaise Sauce from The River Lee
Crab Meat - 0.5kg
Hake Fillets - 0.2kg
Dill - 100g
Yolks - 2
Brea White Sourdough - 100g
Free Range Eggs - 2 each
White Wine Vinegar - 45ml
Egg Yolks - 48ml
Kerrygold Butter - 120g
Table Salt - 6g
Ground White Pepper - 6g
Mousse the hake with egg yolks.
Pick and strain the crab meat.
Add in the mixed herbs and lemon zest.
Then fold in the fish mousse, season with salt and pepper, to form a thick paste.
Form the cakes around @ 35g each (the mix should make 16 cakes).
Place a hot pan, turning, until both sides are golden, finish in the oven.
Poach the eggs and grill the bread at this stage.
Once cakes and eggs are ready place the bread on the plate, put on the crab cakes, top with the poached eggs and cover with hollandaise sauce.