Salt Cod Potato Benedict with Poached Eggs and Hollandaise

Name: Salt Cod Potato Benedict with Poached Eggs and Hollandaise
Cook time: 3 h
Total time: 3 h
Cuisine: British
Ingredients: olive oil, to drizzle; 300 g (10½ oz) skinless cod fillet; 350 g (12 oz) Maris Piper potatoes, peeled and chopped into even-sized pieces; 200 g (7 oz) table salt; 30 g (1¼ oz) flat leaf parsley, chopped; 4 spring onions, finely sliced; plain flour, for dusting; grated zest of ½ lemon; 4 Poached Eggs; vegetable oil, for frying; 150 g (5½ oz) baby spinach; a knob of butter; sea salt and black pepper; 1 recipe quantity Hollandaise Sauce; 1 handful of baby watercress; sea salt and black pepper

Preparation info

Difficulty
Easy
Ready in
3 hr

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

300 g (10½ oz) skinless cod fillet
200 g (7

Europe
United Kingdom
Fish course
Breakfast
Pescatarian
Brunch
London

Method

Start by preparing the salt cod the night before. Place the cod in a shallow dish that snugly accommodates it (you can cut the fillet into pieces). Pour over enough salt to cover the fish completely. Cover and refrigerate overnight.

The next day, rinse all the salt off the fish. Discard the salt and liquid that will have collected in the dish and rinse it out. Place the fish back in the