Smoked Haddock with Poached Egg & Hollandaise Sauce

There are some things you do not mess with; fish and chips being one, and our own home smoked haddock being another.

  1. Preheat the oven to 200C/Fan 180C/Gas 6. Place the haddock in a baking dish and add the splash of milk, cover with kitchen foil and bake for 15 to 20 minutes until the fish is just cooked through.
  2. Bring a shallow pan of water to the boil, turn down to a simmer, crack the eggs into 2 tea cups and slide gently into the water. Simmer gently for a few minutes until the eggs are just set, but the yolks still soft.
  3. While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper. Stir a little of the milk from the haddock into the hollandaise sauce, and check the seasoning.
  4. Place the haddock on a warm bagel if you wish, topped with a poached egg and hollandaise sauce. Season with freshly ground black pepper and the chives.

Author The Cornish Fishmonger

Details:

  • Author: The Cornish Fishmonger
  • Prep time:
  • Cook time:
  • Total time:
  • Serves: 2

Ingredients:

  • 400g smoked haddock fillet, in two pieces
  • 1 splash of milk
  • 2 large eggs
  • 1 (150g) pouch hollandaise sauce
  • 1 handful finely chopped chives
  • 1 knob of butter
  • 1 warm bagel (optional)