Smoked Haddock, A Poached Egg and Easy Hollandaise

Directions

1. Remove the skin from the haddock fillet and cut into 2 portions, place in a saucepan and cover with water. Bring to the boil then simmer very gently for about 4 - 6 minutes (no more) or until the haddock is cooked. Lift the haddock onto a plate and cover with foil to keep warm. Don't throw away the water!

2. Put 2 large free-range egg yolks, a pinch of salt and freshly ground black pepper into a food processor

3. Put 2 teaspoons freshly squeezed lemon juice and 2 teaspoons tarragon wine vinegar into a small pan and heat until it boils, then remove from the heat and with the processor running, immediately pour the hot liquid onto the eggs.

4. Melt 100g (4 oz) butter until it is foaming. Again with the machine running, pour the boiling hot butter onto the eggs in a steady stream. The butter will then thicken the egg yolks like a warm mayonnaise. Add a tablespoon of chopped fresh tarragon (optional). If you like, thin the hollandaise down by beating in a little warm water. Keep warm in a thermos

5. Add some more water and a splash of wine vinegar to the fishy cooking water and bring to the boil. Crack each egg into a cup, stir the water into a whirlpool then slip the eggs into the centre. Allow to spin for a few seconds, simmer gently for about 3 minutes, then remove with a slotted spoon into a bowl of warm water (this is to keep them war if not using immediately)

6. Lay a portion of smoked haddock on two warmed plates. Lift the eggs out of the warm water with a slotted spoon and drain on kitchen paper before perching them on top of each fillet. Spoon a generous amount of hollandaise over the eggs, scatter with parsley and serve immediately.