SMOKED HADDOCK WITH POACHED EGG AND HOLLANDAISE SAUCE

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.

Serves 4

Preparation time: 20 minutes

Cooking time: 10 minutes

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 1tbsp white wine vinegar mixed with 4tbsp water 4 white peppercorns, lightly crushed

1 small bay leaf

2 medium egg yolks

125g unsalted butter, melted and kept hot, plus extra to butter

To serve

4 slices toasted sourdough

4 poached eggs

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 8min while you finish the hollandaise.

3 Put yolks in a blender and whizz for a few sec. With the blender running, add lemon juice mixture, then slowly pour in the melted butter. It will thicken to the consistency of single cream. Check the seasoning and keep warm. 4 Rinse spinach and put in a large pan with a generous pinch of salt and a grating of nutmeg. Cover with a tight-fitting lid and cook over a medium heat, stirring occasionally, until spinach has wilted. Drain and squeeze out any excess water. Roughly chop and keep warm.

5 To assemble, put a slice of buttered toast on each plate. Top with a portion of spinach. Remove the fish from the pan, patting away any excess liquid with a piece of kitchen paper and put on top of the spinach. Finish with a poached egg and a generous spoonful or two of sauce.