1½ lb bluefish, striped bass, mackerel, or salmon
6 Yukon gold potatoes, medium diced and cooked
1 large onion, diced
2 Tbsp butter
8 eggs
1 Tbsp white vinegar
1 green onion, thinly diced
To taste:
salt
pepper
garlic powder
olive oil
CORN CAKES
2 cups yellow cornmeal
1 cup flour
1 Tbsp baking powder
1 tsp salt
½ tsp pepper
1 8.75-oz can corn, including liquid
1 bunch green onions, thinly diced
½ cup dry cranberries
2 cups water
STRAWBERRY-CRANBERRY CHUTNEY
2 lb whole cranberries, fresh or frozen
2 lb fresh strawberries, sliced
2 cups sugar
juice of 1 lemon
1 For the fish: Preheat oven to 400°F. Season fish with salt, pepper, and garlic powder to taste, and bake for 15 minutes. Set aside.
2 For the chutney: In a large saucepan, combine all ingredients and cook over high heat for 10 minutes, until berries break down and sugar is melted. Reduce heat and simmer for 20 minutes, stirring continuously. It should start to smell like a June strawberry harvest. Place in a bowl and refrigerate to cool. It can be made ahead and stored in the refrigerator for two to three weeks.
3 For the hash: In a 12-inch frying pan or skillet over medium heat, sauté cooked potatoes and onion in olive oil, salt, and pepper until they are golden brown and have a crisp on them. Add fish (juices and all) and butter for extra-rich flavor, then break up the fish with a spatula. Cook until hot and crispy, adding salt and pepper to taste.
4 For the corn cakes: In a large mixing bowl, combine all ingredients except water. Add 1 cup water, mix, then slowly add remaining cup water. Mix until batter is thick. Fry about ¼ cup of batter like a pancake in a lightly oiled cast-iron skillet over medium heat until golden brown, two to three minutes a side.
5 For the poached eggs: Fill a small frying pan with water and place over high heat. Bring water to a boil, add vinegar, then give liquid a swirl. Meanwhile, crack eggs into a separate small dish to ensure yolks don’t break. Carefully slide eggs into water and cook until whites are set, two to three minutes as you prefer. Using a slotted spoon, remove eggs from water.
6 To serve: Place a generous portion of the hash onto plates, top each helping with two poached eggs, and garnish with green onions. Add a side of corn cakes and chutney. Enjoy
From National Geographic. MASHPEE WAMPANOAG chef Sherry Pocknett made history last year as the first Indigenous woman to win a James Beard Award, which recognizes exceptional culinary talent in her restaurant Sly Fox Den Too in Charlestown, RI.