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Eggs Errislannan, a Connemara take on Benedict.


 
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simonj
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Joined: 12 May 2010
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Location: Connemara

PostPosted: Mon May 30, 2011 3:47 pm    Post subject: Eggs Errislannan, a Connemara take on Benedict. Reply with quote

This is not an expensive meal, smoked fish, potato and eggs are the basis.
The mackerel was sourced from the Connemara Smoke House (smokehouse.ie) - eggs from the neighbours.
I'm sure wuite a few of you have your own eggs, so this is a great way to use them if you have a glut.



A few years back I was working in Australia, where I was introduced to Eggs Benedict-or more properly a variation that is common in Australia known as Eggs Montreal or Eggs Royale which substitutes smoked salmon for the ham in the classic dish.

After that I toured New Zealand, and ordered Eggs Royale in the So Hotel in Christchurch, near Tuam street and on Cashel street!
I think my favorite hotel in the world, with a great story behind it
They served their Eggs Royale with a small fillet of smoked salmon cut thickly rather than the usual slices, and I loved it.

The Maltese sauce is another variation on the classic - funny thing is, although I had the sauce in Malta - its actually a French Recipe!

Smoked fish and eggs is a classic combination, salmon and scrambled eggs, kedgeree in Scotland with smoked herring, eggs and rice - there are many examples.

I can't wait until the perennial bed comes up next year so I can use asparagus spears with the mackerel and garnish with samphire - Nevin watch out!!

With that inspiration, I came up with this brunch, with the usual Irish twist - as the mackerel came from Ballyconeely I'm calling this one Eggs Errislannan

FOR THE MALTESE SAUCE
The Maltese Sauce is the hardest part of the meal to make, but the great thing about it is that you can make it in advance and re-heat.

80ml freshly squeezed orange juice
1 Tsp orange zest
1 duck egg yolk (you can keep the white or chuck in the boxty mix if you like)
230 grams Cuinneog butter (using Cuinneog really adds to the flavour)
1 Tsp dried Tarragon
Good pinch of Cayenne

Melt the butter at a low temperature and keep warm in a bowl. Keep about 2 tsp in reserve for the boxty.

In a small saucepan, combine the orange juice and orange zest, and place over medium-high heat.

Bring the saucepan to a boil and reduce by 2/3, about 3 minutes.
Remove from the heat and strain into a bain marie bowl.
Add the duck egg yolk, Cayenne and Tarragon - whisk.

Set the bowl over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes.
Remove the bowl from the heat, and slowly drizzle a little of the butter into the egg mixture.
Whisk constantly to incorporate.
Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg.
Remove from the heat periodically to cool the bowl, and return it once it cools slightly.
Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated.
The moment the butter is incorporated remove the bowl from the saucepan, transfer the sauce into a cool sauce boat, and season with the salt and pepper.

=====
As a base for the meal I used buttermilk Boxty, I did try buttermilk whey chapatti, but this gives more depth and richness.

FOR THE BOXTY BASE

250g, peeled, grated, squeezed
250g cold mashed potato
100ml Cuinneog buttermilk
200g plain flour
1 heaped tsp baking powder
1-2 tbsp melted cuinneog butter
salt and freshly ground black pepper

If prepping from scratch, you can also add the duck egg white left over from the maltese sauce.

Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid.

Add the grated potato to a mixing bowl with the cold mashed potato and mix until well combined.

Add the flour and baking powder to the potato mixture and mix until well combined.
Stir in the melted butter and season, to taste, with salt and black pepper.

Add the buttermilk, a little at a time, to the potato mixture, beating after each addition until the buttermilk has been fullyworked into the mixture. When all of the buttermilk has been added to the potato mixture it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.

Heat some oil in a large non-stick frying pan over a medium to high heat.

Around this time its a good time to start poaching the eggs.

Add spoonfuls of the boxty batter to the pan, leaving enough space around each spoonful for the mixture to spread.
Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm.

PREPPING THE MACKEREL AND PLATING UP
The fillets from the Connemara Smoke House have a beautiful and natural colour, particularly on the skin - but dont be tempted to leave it on, its best to remove it.

Place the smoked Connemara mackerel fillet, skin side up, on the warm boxty base. Remove skin and any excess bones.
For a brunch serve with some lightly dressed sliced tomatos - I just use salt, pepper and a squeeze of lemon juice - or a micro salad.

Place the poached egg on top of the mackerel carefully. Spoon over the warmed Maltese Sauce and garnish with fresh kitchen garden herbs - serve and bask in the glory.

Thing is, although the meal is quality, filling and delicious, once you've cracked making the Maltese sauce, its very easy to prepare.

As always, there are more tips and pictures on my blog, link in signature

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Her Outdoors
Rank attained: Ash Tree
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Joined: 07 Jul 2008
Posts: 206
Location: West of Ireland

PostPosted: Mon May 30, 2011 5:16 pm    Post subject: Reply with quote

Looks absolutely scrummy! ! will try it, making the sauce with gluten free flour.
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simonj
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Location: Connemara

PostPosted: Tue May 31, 2011 9:13 am    Post subject: Reply with quote

Her Outdoors wrote:
making the sauce with gluten free flour.


The sauce has no flour - I presume you mean the boxty part?

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Her Outdoors
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PostPosted: Tue May 31, 2011 9:47 am    Post subject: Reply with quote

Sorry - yes, I meant the boxty part!
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cooler
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PostPosted: Tue May 31, 2011 10:23 am    Post subject: Reply with quote

Lovely simonj, I'll give this one a whirl. I love a bit of mackerel
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