Toothfish, Corn & Black Pudding Hash, Bacon Chop

The Fish Society X DukesHill beautiful bold flavours, perfect for a Friday dinner for two.

Beginner
Serves 2
1 hour

What you’ll need

100g of Patagonian Toothfish
50g Black Pudding, finely chopped
100g Potatoes, Maris piper, grated
60g Baby Corn, finely sliced
1 small White Onion, finely Sliced
1 Red Chilli, finely chopped
2 sprigs Thyme
1 tbsp Corriander
1 tbsp Unsalted Butter
2 x Bacon Chop
2 x Eggs
Salt & Pepper, to taste

Let's Cook!

Toothfish, Corn & Black Pudding Hash, Bacon Chop

Step 1

Pre-heat oven to 180°C, Lightly bake fish until just cooked through.

Step 2

Saute onions in butter until caramelised in a large frying pan, Add baby corn, chilli & thyme, saute for 2 minutes, season with salt & pepper.

Step 3

Roughly mix together fish, potatoes, coriander & black pudding into a bowl. Season the mix.
Then into the frying pan creating an even layer. Saute until golden brown on both sides. Pop onto baking tray & into the oven to keep warm

Step 4

Using the same frying pan saute bacon chops until cooked through, 5-6 minutes. Keep chops moving in the pan and reducing fat in every possible way until chops are crisp. Add a knob of butter to the pan and fry both eggs until cooked