Crucian Carp

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 56 – Crucian carp
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BIN: Carassius carassius
FR: Carassin
GER: Karausche
ESP: Carpín
IT: Carassio
CRO / SRB: Karaš
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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!
Fresh fish of the day by: ISH Seafood London 
Caramelised onions recipe: Sofian Foodfoundation Düsseldorf
FIsh Daddy apron: Risdon & Risdon
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Ingredients (serves 4):
Fishcakes:
500g fish fillets, skin off
3 leeks
4 garlic cloves
1 lemongrass stalk
1 small galangal bulb
3 red chillies
125ml cream
125 crème fraîche
Splash Worcestershire sauce
2 eggs
Chopped chives
Chopped coriander
Panko (300g for cakes and breading)
Caramelised onions:
2 large chopped onions
2 garlic cloves
150ml maple syrup
50ml soy sauce
Butter
Hollandaise sauce:
4 egg yolks
250ml molten butter
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Recipe:
1. Fillet the fish as shown in this reel and chop up the fillets.

2. Fishcakes: sweat down the leeks, garlic, lemongrass, chillies and galangal, let cool down in the refrigerator. Combine the fish meat, creams, Worcestershire sauce and eggs in a blender and finish by adding the chives on coriander. Fold in the aromatic leeks and add enough panko to make the mix firm enough to form fishcakes. Finish by breading in panko and deep fry at 160-170C until golden brown.

3. Caramelised onions: put all ingredients into a saucepan and simmer on low heat for about 45 minutes. Finish by glazing with a little butter.

4. Hollandaise sauce: whisk the egg yolks vigorously over a bain marie, until you receive a smooth sabayon. Finish by carefully adding the molten butter. Assemble the fishcake eggs Benedict as shown in the video and enjoy!! 🥚