Smoked fish and a poached egg are a classic and delicious combination! I love the sweetness of the crunchy potato rosti with the sharp hollandaise sauce in this dish.
One of the best things about living in Scotland is having such amazing produce so local to me. Being able to buy fresh Scottish smoked haddock straight from the North Sea is fantastic.
Total Cooking Time
30 Minutes
Ingredients (Serves 2)
2 x Smoked haddock fillets (I buy these)
2 tbsp Unsalted butter
1/2 Lemon (juice only)
2 Large eggs (for poaching)
For the rosti;
2 tbsp Vegetable oil
2 Medium sweet potatoes (peeled & grated)
1 Medium onion (thinly sliced)
1 Large egg
3 tbsp Plain flour
For the hollandaise;
3 Egg yolks
2 tsp Lemon juice
2 tsp White wine vinegar
125g Unsalted butter
Method
1. Pre heat the oven to 180 (fan).
2.Heat a tablespoon of olive oil in a frying pan and fry the sliced onion and when cooked put to one side to cool.
3.. Place the haddock fillets in tin foil or baking paper and put 1 tbsp unsalted butter on each fillet along with a squeeeze of lemon juice and season with black pepper. Wrap the fish into a parcel, place on a baking tray and bake for 15 minutes at 180.
4. Meanwhile make a start to the rostis. Put the grated sweet potato in a clean cloth and squeeze out all excess water. Now put the sweet potato in a large mixing bowl and add the onion, egg, seasoning and plain flour. Mix until fully combined and heat a little vegetable oil in a frying pan.
5. Shape the sweet potato mix into rosti's and fry for around 3 mins per side until golden. You can keep these warm in the oven until the fish is cooked.
6. Start the hollandaise sauce by whisking the egg yolks with the lemon juice and white wine vinegar until light and frothy.
7. Put the bowl over a pan of barely simmering water and constantly whisk until the sauce starts to thicken. Gradually add the butter in small amounts at a time until the sauce has a thick consistency. If you think the sauce is splitting at any time, simply take the bowl off the simmering water and then return.
8. Add a teaspoon of white wine vinegar to a pan of simmering water (not boiling) and stir gently to create a whirlpool. Crack the eggs into a mug and drop into the centre of the pan. Poach for around 3-4 minutes until the white has set. Serve the eggs on top of the fish & rosti and pour over the hollandaise sauce.
