Smoked Haddock, A Poached Egg and Easy Hollandaise

Step by step

Method

1. 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. 2

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

3. 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. 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. 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. 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.