Fish and Potato Rissole with Poached Eggs

Scrub potatoes and cook in salted water for about 30 minutes or until knife-tender. Drain, peel and press through the ricer. Rinse fish, pat dry and chop into very small pieces. Combine potato, fish, egg and dill, season with salt and nutmeg and knead until malleable mixture, adding as much breadcrumbs as needed. Make four patties and coat with flour. Heat oil in a pan and cook patties for about 3-4 minutes per side or until golden brown. Drain on paper towels and keep warm in preheated oven at 80°C (approximately 175°F).  

Break each egg into an individual small bowl. Bring 1 liter (approximately 4 cups) of water to a boil, add vinegar and carefully slide eggs, one at a time, into boiling water, shaping into a ball with a tablespoon (yolk should be completely surrounded by egg white). Cook each egg for about 4 minutes or until egg white is firm and egg yolk is still soft.