Eggs Florentine (V)

Submitted by Janey on August 25, 2019 - 2:17pm

Ingredients:

250g-300g white fish fillets (eg haddock, pollock), chopped

2 cloves garlic, peeled and roughly chopped

5cm ginger, peeled and roughly chopped

1 stalk lemongrass, outer leaves removed and white part roughly chopped

3 spring onions, finely chopped

1 red chilli, roughly chopped (or 4 dried chillies, de-seeded and soaked in hot water for 10 minutes)

handful of fresh coriander

1 tbsp groundnut oil

3 tsp fish sauce

half a tsp salt

zest of 1 lime

1 tsp sugar

1 egg lightly beaten

groundnut oil for frying

salad leaves, lime wedges and sweet chilli sauce to serve

Serves:

Cooking Time:

Approx 30 mins

Method:

Place the butter in a pan over a very low heat.

Skim away any solids that rise to the top without heating the butter too much – you should be left with a golden clarified butter

Place the shallot, peppercorns and vinegar in a small pan and reduce by ¾.

Pass through a sieve and set aside

Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of simmering water and whisk until doubled in volume

Remove from the heat and slowly start to add the clarified butter a little at a time until fully incorporated and emulsified.

If it is getting a little thick or looking like it is starting to split, just add a little warm water

Poach eggs for 3 minutes

Toast the muffins and quickly sauté the spinach in a frying pan

Drain the spinach well and arrange over the muffins.

Top each half with a poached egg.

Warm the Hollandaise gently over a pan of simmering water before spooning generous amounts over the eggs to serve

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