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    • Smoked Haddock With Poached Egg And Hollandaise Sauce

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 726; Fat 44g; Carbs 42g; Sugars 4g; Fibre 5g; Protein 38g; Sodium 1.9g
    This dish is perfect for any day. You’ll be energized and ready to go when you start cooking this hearty dish on the weekend. Use only the best products. This dish is easy to make and uses the best ingredients.
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    Ingredients

    • 4 pieces of undyed smoked haddock, about 150 to 170g each
    • 1 bay leaf
    • Onion
    • 4 black peppercorns
    • 350g fresh spinach leaves
    • freshly grated nutmeg
    • For the hollandaise sauce
    • A squeeze of lemon juice
    • 1 tablespoon white wine vinegar mixed with 4 tbsp water
    • 4 lightly crushed white peppercorns
    • 1 small bay leaf
    • 2 egg yolks
    • 125g melted butter

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Lay out a slice of butter toast on each plate. Add the spinach mixture, then, put the haddock fillets on top.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve with poached eggs, and sprinkled with a little paprika.