Steamed Smoked Haddock on Spinach with a Warm Poached Egg, Glazed with a Sweet Pepper Béarnaise Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Smoked haddock on spinach, with a warm poached egg, is a great dish we all know on its own. Finishing it with the sweet pepper béarnaise sauce lifts it to entirely new heights.

Béarnaise sauce is similar to hollandaise, which is made with egg yolks, clarified butter, vinegar and seasoning. The béarnaise version is flavoured with tarragon, which gives it a more powerful finish. To speed things up, you could use a packet of béarnaise or hollandaise sauce.

The sweet red peppers