This recipe calls for hot smoked ocean trout ~ note by this I mean the flaky fillet style, not the thinly sliced 'smoked salmon' variety. It's a really tasty and incredibly flavoursome combo of crispy potatoes; crispy cabbage; salty fish and creamy egg. My husband and I found it next to impossible not to wolf down most of the full frying-pan's worth at the photo shoot for the above pic... Great for a special Sunday breakfast or a lazy brunch with a bottle of prosecco.
Serves 3 or (2 hungry/hungover people ;)
3 medium-large Désirée potatoes
400g white cabbage, very thinly sliced
4 spring onions (scallions), trimmed + thinly sliced cross-ways
200g smoked ocean trout fillet
Salt + freshly ground black pepper
Watercress leaves + snipped chives + to serve
Lemon wedges to serve
Pre-heat oven to 200˚C/392˚F.
Peel potatoes and rinse. Cut into quarters length-ways, so you have 4 long pieces, turn sideways and cut 4 or 5 times into bite-sized pieces. Add to a pot of salted water and bring to the boil, then reduce heat to medium and simmer for 20-25 minutes or until just soft in the center when tested with a small, sharp knife. Drain, shake up lightly in the colander to fluff up a little, set aside.
While potatoes are simmering, half fill another medium-sized pot with lightly salted water and bring to a boil over high heat. When boiling add the thinly sliced cabbage, reduce heat to medium-high and simmer for 2-3 minutes, drain.
Heat 1 tablespoon of olive oil in a large, non-stick frying pan, when hot add the par-cooked cabbage along with the sliced scallions and fry over high heat tossing often. Do this for 3-4 minutes until slightly crispy. Remove from the pan and allow to rest on paper towel.
Add another tablespoon or two olive oil to the same frying pan, when hot add the potatoes and fry until golden on all sides (15-20 mins tossing often).
Add the cabbage and onions to the fried potatoes along with the smoked trout - flaking it in evenly. Make 3 slight indents in the ingredients and crack an egg into each one. Continue to fry over medium heat for 10-12 minutes before transferring to the hot oven until eggs are cooked as per your liking (around 10-12 minutes for cooked whites and runny yolks). Keep an eye on the pan in the oven to ensure the eggs get cooked the way you like them ~ you may need to cook them a little longer or shorter depending on your oven.
Serve hot garnished with watercress leaves, snipped chives and a good seasoning of freshly ground black pepper. You can also drizzle with a little lemon infused extra virgin olive oil and/or lemon wedges (optional).