Recipe of Any-night-of-the-week Smoked Mackerel, Poached Eggs and Hollandaise
date: 2020-08-03T01:26:18.148Z
image: https://img-global.cpcdn.com/recipes/5805313944977408/751x532cq70/smoked-mackerel-poached-eggs-and-hollandaise-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5805313944977408/751x532cq70/smoked-mackerel-poached-eggs-and-hollandaise-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5805313944977408/751x532cq70/smoked-mackerel-poached-eggs-and-hollandaise-recipe-main-photo.jpg
author: Nathaniel Miller
ratingvalue: 4.2
reviewcount: 41245
recipeingredient:
- "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"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- smoked - mackerel - poached
katakunci: smoked mackerel poached
nutrition: 144 calories
recipecuisine: American
preptime: "PT32M"
cooktime: "PT57M"
recipeyield: "1"
recipecategory: Dessert
---
Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, smoked mackerel, poached eggs and hollandaise. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Read customer reviews & Find best sellers. To serve, place a mackerel fillet to the side on a warm plate,. Serve with a poached egg on top of the mackerel and pour over the hollandaise. Next Princess Eugenie reunited with Princess Beatrice after royal wedding.
Smoked Mackerel, Poached Eggs and Hollandaise is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look fantastic. Smoked Mackerel, Poached Eggs and Hollandaise is something which I've loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you cook that.
##### The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:
1. Make ready 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it) 1. Prepare 4 smoked mackerel fillets 1. Get 4 eggs 1. Get 1 tsp white distilled malt vinegar 1. Get Hollandaise sauce 1. Get 2 egg yolks 1. Make ready 1 pinch salt and black pepper 1. Take 2 tsp fresh lemon juice 1. Make ready 1/3 cup butter 1. Take 1 tsp white distilled malt vinegar
While the eggs are poaching, simply lightly toast your bread on both sides. Cut your Mackerel in half and evenly portion it on both sides of your toasted bread. In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs.
##### Instructions to make Smoked Mackerel, Poached Eggs and Hollandaise:
1. Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds. 1. Put lemon juice and vinegar in a jug and microwave for 20 seconds. 1. Pour it into the food processor while whizzing again. 1. Melt the butter in the same jug for 40-45 seconds in the microwave 1. Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth. 1. Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat. 1. Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside. 1. 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. 1. Break the eggs into ramekins ready to drop into the water. 1. Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap. 1. 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 1. 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 1. 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. 1. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water. 1. Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.
In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs. Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through. While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper.
So that is going to wrap this up for this special food smoked mackerel, poached eggs and hollandaise recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/5805313944977408/751x532cq70/smoked-mackerel-poached-eggs-and-hollandaise-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5805313944977408/751x532cq70/smoked-mackerel-poached-eggs-and-hollandaise-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5805313944977408/751x532cq70/smoked-mackerel-poached-eggs-and-hollandaise-recipe-main-photo.jpg
author: Nathaniel Miller
ratingvalue: 4.2
reviewcount: 41245
recipeingredient:
- "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"
recipeinstructions:
- "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."
categories:
- Recipe
tags:
- smoked - mackerel - poached
katakunci: smoked mackerel poached
nutrition: 144 calories
recipecuisine: American
preptime: "PT32M"
cooktime: "PT57M"
recipeyield: "1"
recipecategory: Dessert
---
Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, smoked mackerel, poached eggs and hollandaise. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Read customer reviews & Find best sellers. To serve, place a mackerel fillet to the side on a warm plate,. Serve with a poached egg on top of the mackerel and pour over the hollandaise. Next Princess Eugenie reunited with Princess Beatrice after royal wedding.
Smoked Mackerel, Poached Eggs and Hollandaise is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look fantastic. Smoked Mackerel, Poached Eggs and Hollandaise is something which I've loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you cook that.
##### The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:
1. Make ready 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it) 1. Prepare 4 smoked mackerel fillets 1. Get 4 eggs 1. Get 1 tsp white distilled malt vinegar 1. Get Hollandaise sauce 1. Get 2 egg yolks 1. Make ready 1 pinch salt and black pepper 1. Take 2 tsp fresh lemon juice 1. Make ready 1/3 cup butter 1. Take 1 tsp white distilled malt vinegar
While the eggs are poaching, simply lightly toast your bread on both sides. Cut your Mackerel in half and evenly portion it on both sides of your toasted bread. In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs.
##### Instructions to make Smoked Mackerel, Poached Eggs and Hollandaise:
1. Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds. 1. Put lemon juice and vinegar in a jug and microwave for 20 seconds. 1. Pour it into the food processor while whizzing again. 1. Melt the butter in the same jug for 40-45 seconds in the microwave 1. Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth. 1. Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat. 1. Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside. 1. 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. 1. Break the eggs into ramekins ready to drop into the water. 1. Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap. 1. 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 1. 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 1. 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. 1. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water. 1. Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve.
In a large bowl, beat the eggs, milk and seasoning together. Melt the butter in a non-stick pan and add the eggs. Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through. While the eggs are cooking, warm the hollandaise sauce and chives in a small pan. Wilt the spinach in a pan with a knob of butter until heated through and season with some salt and freshly ground black pepper.
So that is going to wrap this up for this special food smoked mackerel, poached eggs and hollandaise recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!