Hangover cure: Leek and potato stovies
Restaurateur and vintage hedonist Mark Hix cooks up your salvation on a plate that works both as a stomach liner and a hangover cure
By Ian Taylor
Photography: Dimitris Theocaris
Benefits: Bulk up
Cost: £
- 35g protein
- 85 carbohydrates
- 74g fat (42g saturated)
Serving notes:
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Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Ingredients
- 1 smoked haddock fillet
- 2 leeks
- 2 potatoes
- 2 tsp. horseradish
- 4 eggs
- 1 knob of butter
Directions
- Step 1
Gather your ingredients and any functioning brain cells. Boil the leeks until tender, then drain and set aside. Chop the pre-boiled potatoes and flake the fish. Add to the leeks along with the horseradish and mix well – you’re almost through this.
- Step 2
Heat some extra-virgin olive oil in a non-stick pan. Divide the mixture into four 'cakes'. Cook them for 4-5 minutes each side, frying the eggs in a little butter as you do. Serve on top of the stovies and keep that bastard behind the eyes schtum.
- Step 1
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