Smoked haddock is a versatile and delicious fish that can be cooked in a variety of ways. One popular method is poaching, which results in a tender and flavorful dish. In this article, we will guide you through the process of poaching smoked haddock and creating a mouthwatering meal.
Ingredients:
- 1 smoked haddock fillet (about 300g / 10oz)
- 2 large free-range eggs
- a splash of wine vinegar
- salt and freshly ground black pepper
Instructions:
Step 1: Preparing the Smoked Haddock
Start by removing the skin from the haddock fillet and cutting it into two portions. Place the fillets in a saucepan and cover them with water. Bring the water to a boil and then simmer the fish gently for about 4-6 minutes, or until the haddock is cooked. Once cooked, carefully lift the haddock onto a plate and cover it with foil to keep it warm.
Step 2: Making the Easy Hollandaise Sauce
While the haddock is cooking, you can prepare the hollandaise sauce. In a food processor, combine 2 large free-range egg yolks, a pinch of salt, and freshly ground black pepper. In a small pan, heat 2 teaspoons of freshly squeezed lemon juice and 2 teaspoons of tarragon wine vinegar until it boils. Remove the pan from the heat and immediately pour the hot liquid onto the eggs in the food processor.
Melt 100g (4 oz) of butter until it is foaming. With the food processor running, pour the boiling hot butter onto the eggs in a steady stream. The butter will thicken the egg yolks, creating a warm mayonnaise-like consistency. For added flavor, you can also add a tablespoon of chopped fresh tarragon. If desired, you can thin the hollandaise sauce by beating in a little warm water. Keep the sauce warm in a thermos until ready to serve.
Step 3: Poaching the Eggs
After removing the haddock from the water, you can use the same water to poach the eggs. Add more water and a splash of wine vinegar to the fishy cooking water and bring it to a boil. Crack each egg into a cup and stir the water to create a whirlpool effect. Carefully slide the eggs into the center of the whirlpool. Allow the eggs to spin for a few seconds and then simmer them gently for about 3 minutes.
Once the eggs are cooked to your liking, remove them from the water using a slotted spoon and place them in a bowl of warm water to keep them warm if not using immediately.
Step 4: Serving the Poached Smoked Haddock
To serve, lay a portion of smoked haddock on two warmed plates. Use a slotted spoon to lift the poached eggs out of the warm water, allowing any excess water to drain off. Place the poached eggs on top of each haddock fillet. Spoon a generous amount of hollandaise sauce over the eggs and garnish with fresh parsley. Serve immediately while still warm.
This poached smoked haddock dish is perfect for a lazy Sunday brunch or a romantic breakfast for two. It's important to use the freshest ingredients to enhance the simplicity of this dish. The tender and flavorful haddock, perfectly poached eggs, and creamy hollandaise sauce create a harmonious combination that will delight your taste buds. Enjoy!
Frequently Asked Questions
How long does it take to poach smoked haddock?
The poaching time for smoked haddock is about 4-6 minutes. It is important not to overcook the fish, as it can become dry and lose its delicate flavor. Keep a close eye on the haddock while it simmers to ensure it is cooked to perfection.
Can I use frozen smoked haddock for this recipe?
Yes, you can use frozen smoked haddock for this recipe. Make sure to thaw it thoroughly before poaching. Frozen haddock may require slightly longer cooking time, so adjust accordingly and ensure it is cooked through before serving.
Can I substitute the hollandaise sauce with another sauce?
While hollandaise sauce is a classic accompaniment to poached haddock, you can experiment with other sauces if desired. Tartar sauce or a creamy dill sauce can also pair well with the smoky flavors of the haddock. Feel free to get creative and find a sauce that suits your taste preferences.
What are some side dishes that go well with poached smoked haddock?
There are several side dishes that complement poached smoked haddock. Some popular options include steamed asparagus, roasted potatoes, sautéed spinach, or a fresh green salad. The mild and delicate flavors of the haddock pair well with light and vibrant sides.
In Conclusion
Poaching smoked haddock is a simple and rewarding cooking method that results in a delicious and tender fish. By following the steps outlined in this article, you can create a stunning dish that is perfect for a special breakfast or brunch. The combination of poached eggs and creamy hollandaise sauce elevates the flavors of the smoked haddock, making it a memorable meal. Don't be afraid to experiment with different sauces and side dishes to personalize the dish to your taste. Enjoy the process of cooking and savor every bite of this delightful poached smoked haddock!
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