Hubby and I just couldn't think of a suitable name for this one which described all of its attributes in one snappy title. It is, after all (and from the bottom up) toasted sourdough bread, tenderstem broccoli, smoked haddock, poached egg and hollandaise sauce. I defy you to think of some sharp-sounding title, we couldn't!
This is another recipe for the Tenderstem in 10 challenge, where bloggers have been asked to dream up a recipe that can be put on the table in 10 minutes, using 10 or less ingredients - one of which is lovely Tenderstem Broccoli.
Now, this Tenderstem in 10 recipe is entirely reliant upon you having some leftover Hollandaise sauce available - although I'm quite sure it would work just as well with a knob of butter on top!
I love poached eggs and since discovering that hubby makes a creditable Hollandaise, we've often got a little pot of it lurking in the fridge. Poached egg on ham, on toast, with Hollandaise. Oh yum. Provided you are very, very careful and heat it through so, so gently and mix well, there's no reason why you can't have a little pot of Hollandaise too. I generally put my little pot into the water I've just cooked the egg in, just to take the chill off of it.
So, this beautiful stack of loveliness is hubby's creation. He is a great one for using fish in every which way he can - and my goodness but it worked well here.
Our local supermarket is currently selling perfectly sized portions of smoked haddock, all neatly packaged in a little microwaveable bag with its own pat of butter and quite affordable at the moment at a special offer price of 99p. Just a couple of minutes in the microwave, slit the top and you've got a perfect piece of fish - which is just the job for this recipe.
So, once you've cut your bread and put it on to grill, chucked the fish into the microwave and got it twirling, the only thing left to do is put the kettle on for some boiling water for the tenderstem and the egg. Once it boils (and I recommend getting the heat on under the saucepan, so as not to knock all the heat out of the water by pouring it into a cold pan) three to four minutes later your tenderstem is done and you've a lovely poached egg to go on top. Drop your little bit of Hollandaise in its pot into the hot water and seconds later it's ready to drizzle over the top. After that, it's just an assembly job!
You don't even need to butter your toast - depending on how much Hollandaise you've got. Just pop it onto a plate, lay the tenderstem across the toast, then the fish on top of that, the egg crowns the lot and the Hollandaise drizzles beautifully across everything. Knockout!
Hubby is sensitive to eggs - as you probably remember - so he made one for himself that didn't have the poached egg. I reckon that it looks every bit as tasty and inviting as the poached egg version - so if you're egg sensitive too, why not go for the egg-free version and pop a knob of butter on top of your fish. Delicious!
I can see this recipe appearing again at the weekends, for lunch. Son & heir was distraught that he'd missed it because he was at school. Ooops!
TENDERSTEM & SMOKED HADDOCK STACK (feeds 2)
2 slices of sourdough bread or some other robust bread
butter for spreading
4-6 stems of Tenderstem broccoli
100g of smoked haddock (microwave in the bag is perfect)
a capful of white wine vinegar
a small amount of leftover Hollandaise sauce, or a knob of butter.
1. Boil a kettle and, while it boils, place two saucepans onto a gentle heat. (Not if they're non-stick, or you'll damage the non-stick coating).
2. Put the bread into your toaster to toast, or under the grill - but remember to keep an eye on it!
3. Place the fish into the microwave for the prescribed time.
4. Once the water boils in the two saucepans, add the tenderstem to one and the white wine vinegar to the other. Crack the egg into a ramekin and pour it gently into the water. Cook for 3-4 minutes (or to taste).
5. When the toast is done, put it onto the plate and spread a little butter onto it.
6. When the tenderstem broccoli is done, drain well and lay 2-3 stems across the toast.
7. When the fish is done, slit the bag carefully (those things are evil for scalds!) and tip the fish onto the tenderstem.
8. Carefully lay the poached egg on top and drizzle over the Hollandaise.
9. Season to taste and dig in!