Crucian carp

Here’s a completely new take on eggs Benedict: classic fishcakes flavoured with Asian spices and herbs, served on fresh scones, succulent caramelised onions and with a generous spoonful of sauce hollandaise!

Ingredients

Method

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Step 1

Fillet the fish as shown in this reel and chop up the fillets.

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For

4

M

I

500

g

Fish fillets, skin off

3

Leeks

4

Garlic cloves

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Notes

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