Donegal Catch Breaded cod, poached egg, dill hollandaise, wilted spinach on brown soda bread

Breaded Cod with poached eggs, hollandaise and wilted spinach

Cod is both a nutritious and flavourful fish loaded with lean protein, vitamins, and minerals which make it perfect for lunch or a lazy weekend brunch. This recipe uses poached eggs, wilted spinach and homemade hollandaise sauce served on brown soda bread, a tasty way to start your day!
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2 Donegal Catch Breaded Cod Fillets

For the hollandaise:

2 tablespoons water

2 tablespoons white wine vinegar

1 tablespoon finely chopped onion

6 black peppercorns

3 egg yolks

200 grams unsalted butter, melted but still warm

Handful of chopped dill

For the spinach:

1 tablespoon of butter

100 grams baby spinach

Salt and freshly ground black pepper

Grating of nutmeg

To serve:

2 eggs

4 slices of brown soda bread, lightly toasted


  1. Pre-heat oven to 200ºC Fan 180ºC Gas 6 . Place fillets on a pre-heated baking tray on top shelf of oven and cook for around 20-25 mins, ensuring the fillets are piping hot before serving.
  2. For the hollandaise, place the water, vinegar, onion and peppercorns in a small saucepan and bring to the boil. Cook for a minute and then pour through a sieve, discarding the solids. Set aside to cool to room temperature.
  3. Place the egg yolks and 1½ tablespoons of the cooled vinegar reduction in a blender and blend on high speed for 2–3 minutes or until very pale in colour. With the motor still running, add the butter in a thin stream, adding it in very slowly to form an emulsion. Blend for 1 minute or until the sauce has thickened then stir through the dill and season with salt and pepper. Place into a small bowl and cover with cling film then place the small bowl into a larger vessel filled with warm water to keep the sauce warm.
  4. For the spinach, place the butter into a large frying pan or wok and allow to melt. Add the spinach and wilt for a minute then remove from the heat and grate over a small amount of fresh nutmeg. Stir to combine and season with black pepper
  5. To poach your eggs, crack and egg into a small bowl. Bring a deep saucepan of water to a very gentle simmer and add 1 tablespoon of white wine vinegar. Stir the water to create a gentle whirlpool and slowly tip the egg into the centre. Cook for 3 - 4 minutes and when cooked to your liking, lift the egg out with a slotted spoon and drain it briefly on kitchen paper. Repeat the process with the second egg, keeping your first egg warm by placing it in a bowl of warm water.
  6. To serve, place 2 slices of brown bread on each plate and divide the spinach between the plates. Top with the cooked fish and an egg and finally some of the hollandaise.

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