Smoked Haddock With Poached Egg And Hollandaise Sauce
When you have time, this is the perfect hearty weekend breakfast or brunch dish to set you up for a long walk on a crisp day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at frozenfish.direct.
Cooking tools:
- Double boiler
- Fine-mesh sieve
- Grater
- Slotted spoon
- Pot
- Saucepan
- Mixing bowl
- Whisk
- Cup
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Peeler
- Stove
- Plate
Ingredients
- 4 pieces of undyed smoked haddock, about 150 to 170g each
- 1 bay leaf
- Onion
- 4 black peppercorns
- 350g fresh spinach leaves
- freshly grated nutmeg
- A squeeze of lemon juice
- 1 tablespoon white wine vinegar mixed with 4 tbsp water
- 4 lightly crushed white peppercorns
- 1 small bay leaf
- 2 egg yolks
- 125g melted butter
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