Fillets of smoked haddock are topped with perfectly poached eggs and smothered in velvety hollandaise sauce.
To poach the eggs:
Fill a large deep saucepan with boiling water from the kettle. My suggestion is to use the deepest pot that you can find so you may need to boil the kettle a few times. For every litre of water add 50mls of vinegar. Bring the water to a rolling boil and reduce the heat so the water is at a simmer. Break the eggs as closely to the water as possible and drop slowly so that the egg white will set before hitting the base of the pan. (If you are using a 5-litre pot you can cook 4-6 eggs at a time). Keep the water moving by adjusting the heat up with every few eggs you add. Each egg will take 2 to 3 minutes so don’t panic – they will float to the top and you can test that they are ready (soft) by gently lifting them from the water with a slotted spoon. Drop into cold water to be heated later.
To make the sauce:
Put the white wine and vinegar into a pan with the peppercorns and bay leaves. Bring to the boil, and then let it bubble for about 5-8 minutes, until reduced down to about 3 tablespoons. Leave to cool, and then remove the peppercorns and bay leaves. Break the egg yolks into a big non-reactive metal bowl; place it over a pan of barely simmering water, and whisk in about a tablespoon of the vinegar reduction. Continue to whisk for a few minutes until the mixture turns pale and the whisk begins to leave ribbon-like marks.
Remove from the heat and, little by little, whisk in the melted butter, making sure each addition is whisked in completely before adding any more. Keep going until all the butter is incorporated and the sauce is thick and creamy. Have a bowl of hot water handy, so that you can add a tablespoon if you feel that it might be about to scramble. Beat in the salt and lemon juice. Set aside, keeping it warm.
For the haddock:
Heat a heavy based fry pan over a medium heat. Add the oil and then place the fish in the pan skin side down, cook for 3mins until the edges are brown and then gently turn the fish over, cook for 2 more minutes and then drain on a little paper. Drop the eggs into boiling water again for 1 minute to reheat and then drain well on a piece of kitchen paper.
Place the fish on a plate, top with the egg and then the sauce and serve with a chunk of bread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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