Easiest Way to Prepare Favorite Smoked Mackerel, Poached Eggs and Hollandaise
date: 2020-11-14T17:19:47.506Z
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: Andre Wright
ratingvalue: 4.5
reviewcount: 8952
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: 209 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT57M"
recipeyield: "2"
recipecategory: Dessert
---
Smoked Mackerel, Poached Eggs and Hollandaise is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. Smoked Mackerel, Poached Eggs and Hollandaise is something which I've loved my entire life. They're nice and they look fantastic.
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. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
To begin with this particular recipe, we must prepare a few components. You can cook smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you cook it.
##### The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:
1. Prepare 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it) 1. Make ready 4 smoked mackerel fillets 1. Get 4 eggs 1. Get 1 tsp white distilled malt vinegar 1. Take Hollandaise sauce 1. Prepare 2 egg yolks 1. Prepare 1 pinch salt and black pepper 1. Make ready 2 tsp fresh lemon juice 1. Take 1/3 cup butter 1. Make ready 1 tsp white distilled malt vinegar
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. Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through.
##### Steps 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.
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. Stir a little of the milk from the haddock into the hollandaise sauce, and check the seasoning.
So that is going to wrap this up with this exceptional food smoked mackerel, poached eggs and hollandaise recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, 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: Andre Wright
ratingvalue: 4.5
reviewcount: 8952
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: 209 calories
recipecuisine: American
preptime: "PT15M"
cooktime: "PT57M"
recipeyield: "2"
recipecategory: Dessert
---
Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, smoked mackerel, poached eggs and hollandaise. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Smoked Mackerel, Poached Eggs and Hollandaise is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. Smoked Mackerel, Poached Eggs and Hollandaise is something which I've loved my entire life. They're nice and they look fantastic.
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. Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water.
To begin with this particular recipe, we must prepare a few components. You can cook smoked mackerel, poached eggs and hollandaise using 10 ingredients and 15 steps. Here is how you cook it.
##### The ingredients needed to make Smoked Mackerel, Poached Eggs and Hollandaise:
1. Prepare 2 wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it) 1. Make ready 4 smoked mackerel fillets 1. Get 4 eggs 1. Get 1 tsp white distilled malt vinegar 1. Take Hollandaise sauce 1. Prepare 2 egg yolks 1. Prepare 1 pinch salt and black pepper 1. Make ready 2 tsp fresh lemon juice 1. Take 1/3 cup butter 1. Make ready 1 tsp white distilled malt vinegar
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. Stir in the mackerel and continue to cook until the eggs are creamy and the mackerel has warmed through.
##### Steps 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.
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. Stir a little of the milk from the haddock into the hollandaise sauce, and check the seasoning.
So that is going to wrap this up with this exceptional food smoked mackerel, poached eggs and hollandaise recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
