East Coaster Benny Recipe

Poach or Steam the Fish

Place fish fillets in a shallow pan with 1/2 cup water, a pinch of salt, cover and simmer gently until opaque and just cooked through (about 6–8 minutes). Remove fish and let cool slightly, reserving any juices.

Flake and Combine

Flake the cooked fish into large pieces, removing any bones. In a bowl combine flaked fish, cold mashed potatoes, minced shallot, chopped parsley, Dijon mustard, lemon zest, 1 tsp salt and 1 tsp black pepper. Stir gently to a cohesive mixture; do not overwork.

Form Cakes

Divide mixture into 4 equal portions and shape into 3/4–1 inch thick patties. Chill on a tray in the fridge for 15–20 minutes to firm up (easier to coat and fry).

Bread and Fry

Set up dredging stations: flour in one shallow dish, beaten egg in another, panko in third. Lightly dust each patty with flour, dip in egg, then press into panko to coat. Heat neutral oil in a skillet over medium-high heat until shimmering (about 350°F/175°C). Fry fishcakes 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined rack and keep warm in a low oven (200°F/95°C) while finishing other components.

Quick Pickle

Combine 1 cup white wine vinegar, 1 cup water, 2 tbsp sugar, 1 tsp salt, bay leaf and peppercorns in a small saucepan. Bring to a simmer to dissolve sugar, then remove from heat. Pour over thinly sliced shallots in a heatproof jar or bowl. Let cool to room temperature, then cover and refrigerate at least 30 minutes (can be made ahead up to 24 hours).

Crisp the Pickled Shallots

When ready to serve, drain a small handful of pickled shallot slices, pat them very dry with paper towel, toss with 2 tbsp cornstarch to coat. Heat 1 cup neutral oil in a small skillet to shimmering (about 350°F/175°C). Fry the coated shallot slices in small batches until brittle and golden (30–60 seconds). Remove with a slotted spoon to paper towels and season lightly with a pinch of salt. These will be crispy and used as a garnish.

Boil Potatoes

Place halved new potatoes in salted water and simmer until tender when pierced (10–12 minutes). Drain and return to the pan.

Sauté

Add 2 tbsp butter and 1 tbsp olive oil to the potatoes over medium heat. Toss to coat and let them color lightly for 3–4 minutes. Add minced garlic and cook 30 seconds. Toss in the baby spinach or mixed greens and cook until wilted (1–2 minutes). Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Make Tarragon Reduction

In a small saucepan combine 2 tbsp white wine vinegar, 2 tbsp dry white wine, finely minced shallot and 1 tbsp chopped tarragon. Simmer gently until liquid reduces by about half (2–3 minutes). Strain and let cool slightly.

Emulsify

In a heatproof bowl or double boiler, whisk the 3 egg yolks with the warm reduction until slightly thickened. Place bowl over barely simmering water (bain-marie) and whisk continuously while slowly drizzling in the 8 tbsp melted butter in a thin stream, until smooth and thickened to a sauce consistency. Remove from heat, stir in 1/2 tsp salt, a pinch (1/8 tsp) white pepper or cayenne and the remaining 1 tbsp chopped tarragon. Keep warm (not hot) until plating. If sauce threatens to break, whisk in a teaspoon of cold water to bring it back together.

Prepare Poaching Water

Bring 2 liters of water to a gentle simmer in a wide shallow pan. Add 1 tbsp white vinegar and 1/2 tsp salt. Create a gentle whirlpool with a spoon.

Poach Eggs

Crack each egg into a small cup and slip into the simmering water one at a time, using the whirlpool to help the whites wrap. Poach for 3–3.5 minutes for runny yolks (4 minutes for slightly firmer). Remove with a slotted spoon and briefly drain on paper towel.

On each plate arrange a bed of the sautéed potatoes and greens. Place a warm fishcake on top of the potatoes.

Carefully place a poached egg on each fishcake.

Spoon 2–3 tbsp of warm béarnaise over each egg and fishcake, allowing some to cascade onto the potatoes.

Top with a small handful of crispy pickled shallots and scatter fresh tarragon leaves and microgreens. Serve with a lemon wedge on the side for squeezing.

Serve immediately while everything is warm. Offer extra béarnaise on the side if desired.