I don’t know about you, but the combination of fish, asparagus and a poached egg, is one I can’t resist. In my opinion the best eggs are from @clarencecourt Their eggs are delicious and the yolks are vibrant and orange 😍
Haddock is packed full of essential vitamins mainly those in the B vitamin family including B-6, thiamin, riboflavin, folate and pantothenic acid.
The recipe
Roasted Haddock, Asparagus and Poached Egg, with a Hollandaise sauce.
- Serves 2
Ingredients
Method
Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm.
Put the egg yolks, cider vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little pepper. Keep warm until needed.
Season the fish and roast in an oven at 210 degrees for 10 minutes.
Steam or boil the Asparagus in salted water for 2 minutes.
Bring a medium pan of water to the slow simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.
Assemble the food as in the photo.
https://www.simplyfoodbymandy.co.uk/post/roasted-haddock-asparagus-and-poached-egg-with-a-hollandaise-sauce
More from Mandy’s kitchen
All recipes
Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm.
Put the egg yolks, cider vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little pepper. Keep warm until needed.
Season the fish and roast in an oven at 210 degrees for 10 minutes.
Steam or boil the Asparagus in salted water for 2 minutes.
Bring a medium pan of water to the slow simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.
Assemble the food as in the photo.