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Combine equal parts of poached salmon and baked, peeled potato. Flake the salmon in a bowl and grate the potato. Also grate a little yellow into the bowl. Add salt and pepper to taste. Dill or terragon are optional. Form a patty and fry in a pan with butter, just enough to brown. In the meantime in another pan, fry an egg. When the egg is done, place on top of the hash and serve.
Save Your Sole with Lemon, Caper Butter
Dip sole fillet in flour and sprinkle with salt and pepper. Brown slightly in a pan on medium-high heat. Flip and brown the other side. Place fillet on a plate. To the pan add 1 1/2 tablespoons fresh lemon juice to deglaze. Cook lemon juice until slightly reduced. Take it off the heat and whisk in 2-3 tablespoons chilled butter. Add 1/2 tablespoon capers. Pour over the sole and serve.