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The ingredients needed to cook Smoked Mackerel, Poached Eggs and Hollandaise:
- Get 2 of wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
- Prepare 4 of smoked mackerel fillets.
- Prepare 4 of eggs.
- Prepare 1 tsp of white distilled malt vinegar.
- Provide of Hollandaise sauce.
- Prepare 2 of egg yolks.
- Get 1 pinch of salt and black pepper.
- Prepare 2 tsp of fresh lemon juice.
- Use 1/3 cup of butter.
- Provide 1 tsp of white distilled malt vinegar.
Instructions 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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