Fish Potato Patties with Lost Egg

Ingredients

• 500 g starchy potatoes
• Salt
• 250 g flatfish fillet
• 1 egg
• 2 tbsp freshly chopped dill
• nutmeg
• breadcrumbs (as needed)
• 2 tbsp flour
• 3 tbsp vegetable oil
• 4 eggs
• 50 ml white wine vinegar
• dill for garnish

Instructions

1. 1.

   Wash the potatoes and simmer in salted water for about 30 minutes. Drain, peel, mash with a potato masher, and let steam off. Rinse the fish, pat dry, and finely chop it using a food processor. Combine the fish, egg, dill, salt, nutmeg, and mashed potatoes; knead into a firm mixture. Add breadcrumbs if desired. Shape into four patties, dust with flour, and fry in hot oil for 3‑4 minutes per side until golden brown. Drain on paper towels and keep warm at 80°C in the oven.

2. 2.

   Beat an egg in a small bowl or cup. Pour white wine vinegar into a pot of nearly boiling water. Gently slide each egg into the water. Use a spoon to shape it into a round form, ensuring the yolk is fully surrounded by whites. After about 4 minutes, the albumen will be set while the yolk remains soft.

3. 3.

   Place one poached egg on each patty and garnish with dill before serving.