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Roasted 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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Serves 2⠀


2 Haddock Fillets

1 bunch Fresh Asparagus ⠀

2 eggs ⠀

Handful chopped dill (optional)⠀


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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