Recipes

Haddock with Poached Egg and Hollandaise Sauce

Tesco Taste Northern Ireland 2012. This recipe was demonstrated by Stephen Toman from James Street South Restaurant.

Difficulty medium
Preparation Time
Cooking Time
Servings 6
Main Ingredients
  • 2 large pale smoked haddock (skinned and pin boned)
  • ½ lemon
  • 1 litre water
  • 1 star anise
  • 1 bay leaf
  • Parsley stalk
  • Dill
  • Salt and pepper
  • 100ml dry white wine
  • Poached egg
  • 2 ltrs water
  • 35ml malt vinegar
  • Pinch of salt
  • 4 free range egg
  • Hollandaise Sauce
  • 225g butter
  • 2 tbsp malt or white wine vinegar
  • 6 white peppercorns
  • 1 tbsp water
  • 2 egg yolks
  • Salt and pepper

Main Instructions
  1. For the fish bring water to gentle simmer with all ingredients excluding fish. This is called poaching liquer and keep on simmer for 5 minutes add fish and cook for no more than 5 minutes. Take out of water and place on clean cloth to take excess water away. No need to season again.
  2. Poached Egg
  3. Bring the water, vinegar and salt to the boil in a large saucepan, using the whisk, stir the water rapidly so it begins to swirl and dip in the middle.Crack the egg in the middle and allow to simmer gently for 1 min 50 secs.
  4. Using a slotted spoon, remove and serve immediately. Alternatively, plunge into ice cold water and reserve in the fridge until ready to use. To reheat, gently warm for 40-50 secs in a pot of salted boiling water.
  5. Hollandaise Sauce
  6. Melt butter in the pan, leave it to cool slightly, if it’s too hot the sauce will curdle
  7. Don’t use the solids which form at the bottom of the pan, these can be discarded, only use the clarified butter
  8. Boil the vinegar with the peppercorns, reduce by half. Add the cold water to cool and drain through a sieve. Add the egg yolks and whisk together.
  9. Place the bowl over a pot of hot water and whisk to smooth ribbon texture, once reached this stage remove the bowl from the heat and continue to whisk, slowly adding the warm clarified butter. When all the butter is added and whisked in the sauce should be a thick consistency which can now be seasoned with salt and pepper.
  10. To serve place fish on plate with poached egg on top with hollandaise drizzled over.
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