1 x 250g piece of Aquna Smoked Murray Cod
4 x slices of sourdough
8 x eggs
2tsp white vinegar
parsley (for garnishing)
2 x large egg yolks
10g dijon mustard
100g unsalted butter (melted and warm)
20g lemon juice
- In a heavy mixing bowl, place the egg yolks, mustard and water – whip together until light and fluffy.
- Half fill a saucepan with water until simmering; carefully hold the bowl over the steam while whisking thoroughly.
- Whisk the mixture until it thickens (be careful not to overheat, regulate the heat by taking the bowl away from the heat every 10 – 15 seconds).
- Once the egg mix is light and fluffy and at a sabayon consistency, remove the bowl from the heat and begin to slowly add the melted butter.
- Continue to whisk thoroughly while adding the butter slowly until the mixture becomes thick and glossy, add lemon juice and salt to taste.
- If the mixture looks as if it will split, you can add drops of warm water to keep the mixture emulsified.
- Set aside in a warm place.
- In a small pot, bring water and white vinegar to the simmer.
- Crack the eggs one at a time in a small ramekin, stir the simmering water so that it creates a vortex, gently drop in the egg.
- Once the egg solidifies a little you can add the second egg (only cook two at a time).
- With a slotted spoon check the eggs firmness, it should take 2 – 3 minutes depending on the size of the eggs and the temperature of the water.
- Once the egg is cooked, remove and dry on a piece of paper towel.
- Cook the remaining eggs.
- Slice the smoked cod.
- Toast the sourdough.
- Place the poached eggs on top of the sourdough.
- Spoon over the warm hollandaise.
- Place the sliced fish next to the eggs and garnish with some fresh parsley.
OTHER RECIPES YOU MAY LIKE