Thank George's Banks

This months challenge was hosted by Belita of Everyday Culinary Adventures and Lori.

When Lori and Temperance were asking for hosts, I knew just where to turn, and thank you to Lori, my fabulous co-host this month for agreeing to do this recipe!

It's summer where I'm from and one of my favorite things to do in the summer is spend some time on Cape Cod and the Islands [Martha's Vineyard (Amity Island for JAWS lovers!) and Nantucket]. I live close enough to do day trips. One "must do" when visiting the Vineyard is to stop at The Black Dog, a restaurant right on the beach in Vineyard Haven, near where the ferries drop you off. You can't go 5 minutes without seeing someone wearing Black Dog memorabilia when you're on the Cape or Islands!

I thought it would be fun to try a breakfast I present to you "Thank George's Bank."

According to The Black Dog this recipe is to honor George’s Bank, a bank on the outer continental shelf of the Gulf of Maine. For hundred’s of years, fishermen have gone there for cod, haddock, flounder, scallops, swordfish, tuna, etc… The fishing is now strictly controlled so the fish stocks can recover. “This recipe is not for the faint of heart.”

To prepare this dish, you will first need to prepare some fishcakes and hollandaise sauce.

Black Dog Fishcakes
(this says 4 patties, but even with wasting a lot on mistakes, I still got 6. I think this more closely yields 12)

These fishcakes are a popular Black Dog alternative to bacon or sausage. These are excellent for using up leftover potatoes!
2 cups cooked potatoes, mashed
1 pound skinless and boneless codfish
1 cup diced yellow onion
1 tablespoon fresh chopped thyme (1 teaspoon dried)
1 teaspoon white pepper
1-2 teaspoons salt
1 egg, beaten
½ cup cream
2 tablespoons butter

1. If you don’t have leftover mashed potatoes, peel and dice two large potatoes. Boil in salted water for about 20 minutes or until soft. Mash and set aside.
2. Place fish in a steamer, cover with diced onion and seasonings. Cover and steam for 10-15 minutes or until the onion is cooked.
3. In a medium bowl, combine cooked fish and seasoned onions with the mashed potatoes. Mix in the egg and cream, divide into four patties.
4. Sauté the fishcakes in a sauté pan in butter over medium heat until browned.

Easy Hollandaise Sauce
(yields ½ cup)

2 egg yolks
1 tablespoon fresh lemon juice
¼ pound (1 stick) butter, melted
splash Tabasco sauce
dash cayenne pepper
dash salt
1. Combine egg yolks and lemon juice in the bowl of a food processor.
2. Turn on the food processor and slowly add the melted butter.
3. Allow to run until the sauce emulsifies.
4. Add Tabasco, salt, and cayenne pepper.

Alternately, you may use this hollandaise sauce from The Joy of Cooking (yields 1 cup) (for those without a food processor):

10 tablespoons (1¼ sticks) butter
3 large egg yolks
1½ tbsp cold water
½-2 teaspoons fresh lemon juice
dash of hot pepper sauce
salt and white pepper to taste
1. Over low heat, melt the butter.
2. Skim the foam off the top and keep warm.
3. In a double boiler (or a bowl on top of a saucepan), place the egg yolks and water.
4. Off the heat, beat the yolks with a whisk until they are light and frothy.
5. Place on top of saucepan or double boiler and whisk continuously until eggs are thickened, 3-5 minutes, making sure the eggs don't get too hot.
6. Pour into a separate bowl to cool, and while whisking continuously, slowly add the butter, omitting the milk solids.
7. Whisk in the lemon juice, hot pepper sauce, salt, and white pepper.
8. If sauce is too thick, add a few drops warm water.
9. Serve immediately or you can keep it warm up to 30 minutes by placing the bowl in warm water.

Thank George’s Bank
(serves 2)

4 Black Dog Fishcakes
2 teaspoons white vinegar
4 eggs for poaching
½ cup hollandaise sauce
toast or breakfast bread of choice
1. Prepare fishcakes and hollandaise sauce.
2. Fill a large saucepan with water and bring to a boil. Add white vinegar and reduce the heat to a simmer.
3. Crack and gently drop in the eggs.
4. Simmer about 3-5 minutes or until whites are firm and yolks are done to your likes.
5. To serve: place each poached egg on a fishcake, cover with hollandaise sauce. Serve with your favorite breakfast sides.

Quotes from the Forum:

I made it yesterday and it must be good 'cause I'm making the rest of the patties today
JMom of Cooked from The Heart

I didn't initially get how the combination of fish, poached egg and hollendaise would go together. But, when I ate it, it made sense.
Psychgrad of Equal Opportunity Kitchen

I wasn't to optimistic when it came time to put everything together but it was delicious! The poached egg and the sauce did it for me. The cod cake was good but in combo with the others, the dish was so tasty!
Heather B of Randomosity and the Girl