Smoked Haddock With Poached Egg And Hollandaise Sauce

Method

• Smoked Haddock With Poached Egg And Hollandaise Sauce: Step-by-Step Method
• Fill a large pan with enough water to submerge the haddock fillets
• Add the bay leaf, peeled and sliced onion, and 4 black peppercorns to the water
• Bring water to a gentle simmer; do not boil
• Simmer the haddock fillets gently in the water for 6–8 minutes until opaque and starting to flake
• With a slotted spoon, carefully lift haddock from the water and set aside, keeping warm
• Heat another pan of water for poaching the eggs; add a splash of vinegar if desired
• Crack eggs individually into small cups
• When water is just simmering, create a gentle whirlpool and slide each egg gently into the water
• Poach eggs for 3–4 minutes until whites are set but yolks remain soft
• Remove eggs with a slotted spoon and drain on paper towels
• In another pan, wilt the spinach leaves with a small amount of water, stirring frequently until just wilted
• Grate fresh nutmeg over the wilted spinach and keep warm
• For hollandaise: Combine lemon juice, white wine vinegar mixed with 4 tbsp water, crushed white peppercorns, and small bay leaf in a small pan
• Bring the mixture to a simmer and reduce by half, then strain and let cool slightly
• Place 2 egg yolks in a heatproof bowl over gently simmering water (double boiler)
• Gradually whisk the reduced vinegar mixture into the egg yolks until foamy and slightly thickened
• Slowly drizzle in the melted butter, whisking continuously to form a smooth, glossy sauce
• Adjust hollandaise seasoning with more lemon juice or salt as needed
• To assemble: place a bed of wilted spinach on a warm plate
• Top each mound of spinach with a smoked haddock fillet
• Place a poached egg on top of the haddock
• Generously spoon over warm hollandaise sauce
• Serve immediately; garnish with extra nutmeg, black pepper, or lemon zest if desired
• Suggest serving with crusty bread or steamed new potatoes on the side for a balanced meal