Smoked Haddock & Stilton Egg Benedict on Toasted Brioche Recipe

Introduction

The video presents a recipe that focuses on providing a nutritious meal, specifically designed for undernourished individuals who require additional protein and energy. The dish features a smoked haddock topped with a British Lion egg, accompanied by a rich hollandaise sauce, and served on a brioche. This combination not only delivers a high nutritional value but also offers a gourmet experience. Here's a breakdown of the recipe:

Ingredients

• Smoked haddock
• British Lion egg(s)
• Brioche
• Stilton cheese
• For Hollandaise Sauce:
  • British Lion egg yolks
  • White wine vinegar
  • Water
  • Clarified butter
  • Lemon juice
  • Seasonings: pepper, salt, and chives
• Garnish:
  • Cumin seeds
  • Garden peas

Preparation Steps

1. Cook the Haddock: Place the smoked haddock in foil and bake it at 160°C (320°F) for 10 minutes.
2. Make the Hollandaise Sauce: Combine British Lion egg yolks, white wine vinegar, and water in a bowl. Place the bowl over simmering water (double boiler method) to gently heat the mixture while whisking. Gradually incorporate clarified butter into the mixture until the sauce thickens. Finish the sauce by adding lemon juice, and seasoning it with salt, pepper, and chives.
3. Bake with Stilton: After the initial baking, top the haddock with Stilton cheese and return it to the oven along with the brioche for an additional 5 minutes.
4. Assemble the Dish: Start with the brioche as the base, add the smoked haddock on top, and then carefully place a poached British Lion egg over the haddock.
5. Serve with Hollandaise Sauce: Pour the hollandaise sauce over the assembled haddock and egg. Garnish the dish with cumin seeds and garden peas.

Conclusion

This recipe stands out not only for its nutritional benefits, aimed at supporting undernourished individuals with a need for more protein and energy, but also for its sophisticated layering of flavors and textures. The combination of smoked haddock, rich hollandaise sauce, creamy Stilton cheese, and a runny yolk from the British Lion egg, all served on a soft brioche, creates a meal that is both nourishing and indulgent. The dish is further enhanced by the thoughtful garnishes of cumin seeds and garden peas, adding freshness and a slight crunch to the overall experience.