Name: Crispy Fish Cake Eggs Benedict with Pacific Halibut and Easy Hollandaise
Prep time: 45 min
Cook time: 45 min
Total time: PT1.5H30M
Yield: 4
Ingredients: For fish cakes:; 4 (6 oz.) portions Pacific halibut; 5 tablespoons extra-virgin olive oil, divided; 1 ½ teaspoons salt, divided; 2 large eggs; ½ cup red bell pepper, finely chopped; ½ cup red onion, finely chopped; 3 tablespoons mayonnaise; 1 tablespoon Worcestershire sauce; 2 tablespoons Dijon mustard; 2 tablespoons parsley, chopped; ½ cup plain breadcrumbs; 1 teaspoon black pepper; For hollandaise sauce:; 3 large egg yolks; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon salt; 8 tablespoons (1 stick) unsalted butter; For the poached eggs and assembly:; 8 eggs; 2 cups distilled white vinegar; Hollandaise sauce; 4 english muffins, halved and toasted, for serving; Paprika

A Special Occasion Seafood Brunch

Pacific halibut is tender, flaky, mild and reminiscent of crab in this eggs benedict recipe. You’ll flake it into crispy, pan-fried fish cakes that are perfectly sized to stack onto English muffins. The meal takes a little more prep than your average breakfast, but it’s a great dish to serve for a special occasion seafood brunch.

This recipe includes some easy tricks to ensure that making eggs Benedict for two or for a crowd is foolproof and fun. Making the hollandaise sauce in a blender guarantees a luscious sauce that won’t break (in other words, it stays creamy). It helps to have a thermos handy to keep the hollandaise warm while you’re making the rest of the meal, but you can also nest a metal bowl in a hot water bath until ready to assemble everything.

And, if you have ever had trouble poaching eggs, the recipe includes a vinegar solution hack to guarantee deliciously runny eggs every time.

The WAC recipe team featured Fish Cakes Benedict in a live event! Watch the recording of the cooking demo to see how it's made.

Print Recipe

Crispy Fish Cake Eggs Benedict with Pacific Halibut and Easy Hollandaise

By Wild Alaskan Company

Prep time

45 minutes

Cook Time

45 minutes

Total time

90 minutes

Yield

Ingredients

For fish cakes:
4 (6 oz.) portions Pacific halibut
5 tablespoons extra-virgin olive oil, divided
1 ½ teaspoons salt, divided
2 large eggs
½ cup red bell pepper, finely chopped
½ cup red onion, finely chopped
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons parsley, chopped
½ cup plain breadcrumbs
1 teaspoon black pepper
For hollandaise sauce:
3 large egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter
For the poached eggs and assembly:
8 eggs
2 cups distilled white vinegar
Hollandaise sauce
4 english muffins, halved and toasted, for serving
Paprika

Instructions

1. Prep the poached eggs: Pour distilled vinegar and 2 cups water into a medium bowl. Crack eggs into the vinegar solution and let sit until they start to become opaque, about 15 minutes.

2. Arrange an oven rack to be 4 to 6 inches from the broiler element, then preheat broiler to highest setting. Use a clean tea towel or paper towel to pat fish dry, then drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt. Arrange on a baking tray and transfer to oven. Broil fish until just starting to flake, 3 to 5 minutes. Set aside to cool for about 10 minutes. Lower the oven to 200F.

3. Make the hollandaise sauce: Combine egg yolks, lemon juice, dijon mustard and salt in a blender until well combined. Heat butter until hot. With the blender running, slowly pour melted butter into the egg yolk mixture until a creamy sauce forms. Transfer hollandaise to a thermos or a metal bowl nested in hot water.

4. Once fish has cooled, lightly flake the fillets with a fork in a large bowl, without breaking it up too much. Add eggs, bell pepper, onion, mayo, worcestershire sauce, mustard, parsley, breadcrumbs, 2 tablespoons olive oil, pepper and ½ teaspoon salt. Mix until well combined and vegetables are evenly distributed throughout the mixture. Set aside to rest for 10 minutes.

5. Divide the fish mixture into eight balls, about 4 ½ ounces each and gently flatten to form ¾” thick cakes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 4 cakes until deeply golden on both sides, about 3 minutes per side. Transfer to a sheet tray and repeat with remaining cakes. Place fish cakes into the oven to keep warm.

6. Poach the eggs: Meanwhile, fill a large pot with 2 inches of water and set over medium-low heat until the water is at a bare simmer. Carefully pour off as much vinegar solution from the eggs as possible, then gently slide the eggs and remaining vinegar solution into the pot. Gently simmer, until the whites are set and the yolks are runny, about 4 minutes. Transfer to a paper towel lined plate.

7. To serve: Place a fish cake on each half of the english muffin. Top with a poached egg, a drizzle of hollandaise sauce, a pinch of paprika, and as much parsley as you like.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Crispy Fish Cake Eggs Benedict with Pacific Halibut and Easy Hollandaise

A Special Occasion Seafood Brunch

Crispy Fish Cake Eggs Benedict with Pacific Halibut and Easy Hollandaise

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