latke’s, smoked haddock and parsley basil puree

Oooooh baby. I’m not a breakfast girl, but this is a perfect brunch recipe. It’s impressive enough to serve to your mates with more mimosa’s than you can pour down Lisa Rinna’s throat.

Ingredients:

4 medium potatoes

1 large white onion

1 egg

2 fillets of smoked haddock

Knob of butter

A handful of parsley

A handful of Basil

Good quality olive oil

Lemon

Salt and pepper to taste

1. Start by grating your potatoes and in to a large bowl, then put the gratings in a clean, thin tea towel or muslin cloth and squeeze out as much of the excess liquid as you can, this is crucial.

2. Once the potatoes are pretty dry, grate the onion in to the potato, add a beaten egg, season with salt and pepper and combine.

3. Put the latke mixture to one side and prep the fish, all I do is place the fillets in to some tinfoil with a knob of butter and seasoning, close it up in to a parcel and put in to an oven pre-heated to 180 degrees for 15 minutes.

4. To make the puree, just add the herbs, lemon juice, olive oil and seasoning in to a pestle and mortar (or a blender), and grind until smooth-ish.

5. Now whilst the fish is baking and the puree is done, you need to bring a large frying pan with olive oil to a screaming hot temperature, and fry around a tablespoon of the mixture per latke, seal each side of the latke on a high heat so they don’t soak up the oil or stick, then bring the heat down so they cook all the way through without burning.

6. You can dish up the latke’s, fish and puree as you see above and if you fancy it, pop a poached egg on there too.