EASTER IN GERMANYPosted 9 March 2018 by The Saucy Fish Co.
At Saucy HQ, we like to keep our holiday feasts interesting. That means no dreary dinners with luke-warm potatoes and overcooked chicken. We want our friends and family to be flapping their fins over the spread we’ve put on, for days!
So why would our Easter be any different?
That’s why we are branching out this year, to incorporate some Easter traditions and tastes from a little further afield - across Europe to be exact.
We’re kicking things off in Germany, with Der Osterbaum – a tradition in both Germany and Austria that involves decorating the branches of trees with eggs at Easter-time. This tradition is rather cemented in the history books, with the egg being an ancient symbol of life. (Yep, the egg is kind of a big deal).
So to honour, the ‘Der Osterbaum’ tradition, we’ve decided to decorate something a little Saucier with eggs (poached variety) – our Salmon and Cod fishcakes with Hollandaise Centre. This spring dish makes the perfect Easter brunch for the family.
What you need:
○ Our Cook from Frozen Salmon and Cod Fishcakes with a Heavenly Hollandaise Sauce
○ Olive oil
○ 1-2 Eggs
○ Chilli flakes
○ Salt and pepper, to season
1. Preheat the oven to 200-220°C and when warm, pop the fishcakes on a baking tray in the oven for 30 minutes.
2. Chop the asparagus how you like, or keep it as it is. Season it with salt and pepper and drizzle a little olive oil over the top. After wrapping it in a little foil, put the asparagus in the oven for 15 minutes.
3. Whilst that’s cooking, approximately five minutes before the fishcakes are done, begin poaching your egg - or two if you like!
4. Once the egg is white and rounded, plate it up on top of the fishcake. Sprinkle the asparagus on the plate and cut open the fishcake to let the hollandaise sauce release its flavour.
5. Plate up and sprinkle with chilli flakes!