Eggs Benedict with Shrimp & Catfish Cakes
Originally an anti-hangover recipe from New York, this hearty breakfast dish is a great alternative to boiled or scrambled eggs. In this take on the classic dish, poached eggs are accompanied by seafood and green asparagus – a great upgrade to any brunch!
Featuring U.S. Farm-Raised Catfish
|2||U.S. farm-raised catfish fillets or nuggets, cut into 1 cm pieces|
|350 g||shrimp, peeled and chopped|
|½||medium onion, finely chopped|
|120 g||celery, finely chopped|
|3||green onions, thinly sliced|
|2||cloves garlic, minced|
|1 tbsp||parsley, finely chopped|
|1||lemon, zested and juiced|
|1 tbsp||Dijon mustard|
|½ tsp||caper juice|
|1 bunch||asparagus, trimmed and blanched|
|120 ml||white wine|
|2 tbsp||lemon juice|
|250 g||hot clarified butter|
|Salt to taste|
|Hot sauce to taste|
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