May 18th -- Last week UPS started tripping up on deliveries due to Corona.
So until thing change Lets Not Do Friday Deliveries. That improves the odds that your fish will be cold after a delay.
Thank you for all the orders!
Stay Safe me Haddie's ! Richard
and serving a Cullen Skink !
Eggs Benedict with Finnan Haddie is a great variation for a special breakfast. This is another of Rick Stein’s recipes from his brilliant and beautifully illustrated seafood cook book: “Rick Stein’s Seafood”.
- (Serves 4)
- 1/4 quantity of Hollandaise Sauce.
- 1 lb Finnan Haddie.
- 10 fl oz milk.
- 3 bay leafs.
- 2 slices onion.
- 6 black peppercorns.
- 1 tablespoon white whine vinegar.
- 4 eggs.
- 2 English muffins.
- Coarsely crushed black peppercorns and
- a few chopped chives, to garnish.
- Make the hollandaise sauce and keep it warm, off the heat over a pan of warm water. Bring the milk and 10 fl oz of water to boil in a shallow pan. Add the bay leaves, peppercorns, onions and smoked haddock pieces, bring back to simmer and poach for 4 minutes. Lift out the haddock onto a plate, peel off the skin and keep warm.
- Bring about 2 inches of water to the boil in a medium sized pan, add the vinegar and reduce to a gentle simmer. Break the eggs into the pan one at a time and poach for 3 minutes. Meanwhile, slice the muffins in half and toast them until lightly browned. Lift the poached eggs out with a slotted spoon and drain briefly on kitchen paper.
- To serve, place the mufffin halves on 4 warm plates ad top with the haddock and poached eggs, spoon over the hollandaise sauce and garnish with a sprinkling of crushed black pepper and chopped chives.