HASHED COD WITH POACHED EGGS

This is a seafood recipe. The main ingredient of this is cod fillet, added with sunflower oil, butter, cooked potatoes single cream, and other ingredients that makes this recipe to be mouth-watery and so delicious that everyone will surely love it.

Serves :

Preparation Time :

20 minutes

Cooking Time :

20 minutes

Preparation Method :

Arrange the fish in a shallow dish. Brush with some of the melted butter or margarine or oil. Season with paprika, salt and pepper.
Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Defrost for about 15 minutes. Flake up the fish, removing the bones.
Put the remaining butter, margarine or oil into a casserole dish.
Heat, uncovered, on Defrost for at least 2 minutes. Mix in the onions. Cover with a plate and cook for 5 minutes.
Stir in the fish with the potatoes, cream and salt. Cover as before and reheat for 5 minutes until very hot, stirring once or twice. Keep hot.
To poach the eggs, gently break into a small dish and add half the water and half the vinegar. Mix thoroughly. Cover with a plate and cook for at least 2 minutes. Allow to stand.
Repeat with the remaining eggs, hot water and vinegar. Spoon helpings of the hash on to individual warmed plates and top each with an egg.