Smoked haddock tower

Mid week meals can sometime get a bit repetitive and i like to get fish into my family every week and here is one of our new favorites, a kind of deconstructed fish pie i guess, Smoked haddock is a fish i enjoy it is meatier than cod and the smoked flavours lend well to this recipe.

The tower starts with a mash potato usually when we have had mash a day or two before i make a bigger batch if i know we are having this a few days later its still good an extra dollup of butte and a quick blast in the microwave sorts it out, followed up with a handful of spring onions.

The spinach is wilted last minuet seasoned with nutmeg salt and pepper and laid on top of the mash potato, followed by the smoked haddock and a lovely soft poached eggs and a generous helping of hollandaise sauce

Pop the yolk and enjoy

Hollandaise Sauce recipe 

125g butter
2 egg yolks
pinch of salt
1/2 tsp of white wine vinegar
squeeze of fresh lemon juice
splash of cold water if needed

This is an easy recipe to do and versatile for egg Benedict as well.  Melting the butter in a microwave in a jug for about a minuet making sure to remove the white solids and set aside.

I use a glass bowl heated over a saucepan of gently bubbling water and add the whisked egg yolks salt and vinegar and whisk constantly add a little cool water if need be until the mixture thickens about 4-5 minuets.

Once thickened removed from the heat and gently add the butter slowly stirring all the time until you get a silky sauce if it becomes to thick add a splash more cold water and whisk again.

Season with a good squish of fresh lemon juice and fresh ground black pepper.

English Muffins

Who doesn't like a hot buttered muffin !!!!

These were quiet easy to make and im rather happy on how they turned out.


Ingredients 
450g strong white flour
8fl oz milk
55 mls of warm water
1 tsp salt
1 tsp caster sugar
2 tsp dried yeast
1 tsp bicarbonate of soda
Polenta (optional just for a nice finish and crust.

• Warm the milk and add the sugar and yeast set aside till frothy (5 mins)
• Sift the flour, bicarbonate of soda and salt  add the milky yeast
• Use a dough hook and bring together in your food mixer till it forms a dough or do this by hand, you will need to add the water to bring it together
• Need for 10 mins till smooth and leave to prove for an hour till it has doubled in size
• Knock back and need again cut and shape into balls prove for another 20 mins
• Add a little oil to a griddle and dip you muffins into some Polenta (optional)  and place on the griddle and cook each side till they feel cooked through.  They will rise a bit more while cooking

To break them open it is best to open them with a fork so you get a rip with peaks and trough which is great to get nice wells of butter to get trapped in when they are still warm.  

English muffins are very versatile and are great with jam but my hubby likes them with bacon a poached egg and fresh hollandaise sauce 

Hollandaise Sauce recipe 

125g butter
2 egg yolks
pinch of salt
1/2 tsp of white wine vinegar
squeeze of fresh lemon juice
splash of cold water if needed

This is an easy recipe to do and versatile for Smoked haddock towers as well.  Melting the butter in a microwave in a jug for about a minuet making sure to remove the white solids and set aside.

I use a glass bowl heated over a saucepan of gently bubbling water and add the whisked egg yolks salt and vinegar and whisk constantly add a little cool water if need be until the mixture thickens about 4-5 minuets.

Once thickened removed from the heat and gently add the butter slowly stirring all the time until you get a silky sauce if it becomes to thick add a splash more cold water and whisk again.

Season with a good squish of fresh lemon juice and fresh ground black pepper.