Recipe of Quick Smoked Mackerel, Poached Eggs and Hollandaise
Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Award-winning Smoked Mackerel, Poached Eggs and Hollandaise. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Smoked Mackerel, Poached Eggs and Hollandaise, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Mackerel, Poached Eggs and Hollandaise delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Smoked Mackerel, Poached Eggs and Hollandaise is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Smoked Mackerel, Poached Eggs and Hollandaise estimated approx 10 mins.
To begin with this particular recipe, we have to prepare a few components. You can have Smoked Mackerel, Poached Eggs and Hollandaise using 10 ingredients and 15 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Take to make Smoked Mackerel, Poached Eggs and Hollandaise:
- 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
- Hollandaise sauce
- 2 egg yolks
- 1 pinch salt and black pepper
- 2 tsp fresh lemon juice
- 1/3 cup butter
- 1 tsp white distilled malt vinegar
Steps to make Smoked Mackerel, Poached Eggs and Hollandaise
- Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds.
- Put lemon juice and vinegar in a jug and microwave for 20 seconds.
- Pour it into the food processor while whizzing again.
- Melt the butter in the same jug for 40-45 seconds in the microwave
- Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth.
- Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat.
- Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside.
- 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.
- Break the eggs into ramekins ready to drop into the water.
- Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap.
- 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
- 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
- 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.
- Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
- Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.
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