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Roast Haddock Asparagus and Poached Egg with a Hollandaise Sauce

I don’t know about you, but the combination of fish, asparagus and a poached egg, is one I can’t resist. In my opinion the best eggs are from @clarencecourt Their eggs are delicious and the yolks are vibrant and orange 😍 Haddock is packed full of essential vitamins mainly those in the B vitamin family including B-6, thiamin, riboflavin, folate and pantothenic acid. The B vitamins are essential for food metabolism and the formation of red blood cells. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serves 2⠀ INGREDIENTS ⠀

⠀⠀⠀⠀⠀⠀⠀⠀ 2 Haddock Fillets 1 bunch Fresh Asparagus ⠀ 2 eggs ⠀ Handful chopped dill (optional)⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Sauce

125g butter⠀ 2 egg yolks⠀ ½ tsp Willy’s Apple cider vinegar⠀ pinch of salt ⠀ Squeeze of lemon juice⠀ splash of ice-cold water⠀ METHOD

⠀⠀⠀⠀⠀⠀⠀⠀⠀ Melt the butter in a saucepan and skim any white solids from surface. Keep the butter warm. ⠀⠀ Put the egg yolks, cider vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little pepper. Keep warm until needed.⠀⠀ Season the fish and roast in an oven at 210 degrees for 10 minutes.⠀ Steam or boil the Asparagus in salted water for 2 minutes. ⠀ Bring a medium pan of water to the slow simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Drain on kitchen towel.⠀ Assemble the food as in the photo.⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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