SMOKED HADDOCK WITH POACHED EGG AND HOLLANDAISE SAUCE
Serves 4 Preparation 20 minutes Cooking 10 minutes When you have time for a more leisurely breakfast or brunch, this is the perfect hearty dish to set you up for a long walk on a cold winter’s day. You can poach the eggs in advance – store in a bowl of water in the fridge overnight, then reheat for 30 seconds in a pan of simmering water when you’re ready to serve.
4 x 150-170g pieces undyed smoked haddock, pinboned 1 bay leaf a slice of onion 4 black peppercorns 350g fresh spinach leaves, tough stalks removed freshly grated nutmeg
FOR THE HOLLANDAISE
squeeze of lemon juice 1 tbsp white wine vinegar mixed with 4 tbsp water 4 white peppercorns, lightly crushed 1 small bay leaf
2 medium egg yolks 125g unsalted butter, melted and kept hot
TO SERVE
4 poached eggs 4 slices toasted sourdough
1 To start the hollandaise, simmer the lemon juice, vinegar, peppercorns and bay leaf in a small pan until reduced by half. Strain and leave to cool. You can do this the night before and keep in the fridge. 2 Put the fish in one layer in a shallow pan. Cover with cold water and add the bay leaf, onion and peppercorns. Cover with a tight-fitting lid and bring to a gentle simmer. Turn off the heat and leave to stand for 8 minutes while you make the hollandaise.
3 Put the yolks in a blender and whizz for a few seconds. With the blender running, add the lemon juice mixture you prepared earlier. Then slowly pour in the melted butter. The mixture will thicken to the consistency of single cream. Check the seasoning and keep warm.
4 Rinse the spinach and put in a large pan with a generous pinch of salt and a grating of nutmeg (the water clinging to the leaves is sufficient so don’t add any more). Cover with a tight-fitting lid and cook over a medium heat, stirring occasionally, until the spinach has wilted. Drain and squeeze out any excess water. Roughly chop and keep warm. 5 To assemble the dish, put a slice of buttered toast on each plate. Top with a portion of spinach. Remove the fish from the pan with a fish slice, patting away any excess liquid with a piece of kitchen towel and place on top of the spinach. Finish with a poached egg and a generous spoonful or two of hollandaise sauce.