Smoked Mackerel, Poached Eggs and Hollandaise

Name: Smoked Mackerel, Poached Eggs and Hollandaise
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it); 4 smoked mackerel fillets; 4 eggs; 1 tsp white distilled malt vinegar; 2 egg yolks; 1 pinch salt and black pepper; 2 tsp fresh lemon juice; 1/3 cup butter; 1 tsp white distilled malt vinegar

Celeste @celeste_xtina_C00K5

Essex

I saw the name of this recipe on an internet search, but it was on Hello! Magazine's website, so I steered well clear. Instead, I went to Delia Smith for a really easy Hollandaise sauce, but I put mine in a bain Marie to make sure the yolks were cooked, to prevent it splitting.

Celeste @celeste_xtina_C00K5

Saved

Ingredients

10 mins

2 servings

2wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it)
4smoked mackerel fillets
4eggs
1 tspwhite distilled malt vinegar
Hollandaise sauce
2egg yolks
1 pinchsalt and black pepper
2 tspfresh lemon juice
1/3 cupbutter
1 tspwhite distilled malt vinegar

Saved

Steps

10 mins

1

Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds.
2

Put lemon juice and vinegar in a jug and microwave for 20 seconds.
3

Pour it into the food processor while whizzing again.
4

Melt the butter in the same jug for 40-45 seconds in the microwave
5

Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth.
6

Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat.
7

Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside.
8

Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil.
9

Break the eggs into ramekins ready to drop into the water.
10

Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap.
11

Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute
12

When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes
13

Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices.
14

Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
15

Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.