practical, how making recipe Smoked Mackerel Poached Eggs and Hollandaise with 10 ingredients and 15 stages of easy cooking, which is easy and delicious.
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Hi mother, now you get present recipe Smoked Mackerel, Poached Eggs and Hollandaise with 10 ingredients and 15 steps. Below this is how to make it, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 15 stages of easy cooking Smoked Mackerel, Poached Eggs and Hollandaise.
Ingredients all Smoked Mackerel, Poached Eggs and Hollandaise
Needed 2 : wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
Prepare 4 : smoked mackerel fillets.
Needed 4 : eggs.
Prepare 1 tsp : white distilled malt vinegar.
Needed : Hollandaise sauce.
Prepare 2 : egg yolks.
Prepare 1 pinch : salt and black pepper.
Prepare 2 tsp : fresh lemon juice.
Prepare 1/3 cup : butter.
Prepare 1 tsp : white distilled malt vinegar.
If all composition Smoked Mackerel, Poached Eggs and Hollandaise it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Process Cooking Smoked Mackerel, Poached Eggs and Hollandaise
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..
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