Poached Smoked Cod and Egg with Hollandaise Sauce

Sticking with the theme of fish on Friday, going for a healthier option by poaching the smoked cod with a poached egg and Hollandaise sauce. Instead of Hollandaise a white sauce could be used or a parsley sauce. Serve the cooked sliced onion underneath of the cooked fish it adds to the flavour of the dish.
This the last blog for the next 2 weeks, going off looking for different ideas.

Ingredients
4x120g Smoked cod fillets
4 Eggs
2 Tablespoons of white vinegar
1Bay leaf
1 Medium sized sliced onion
6 Peppercorns or pinch of white pepper

Hollandaise. Sauce
Ingredients
3 Egg yolks
250g melted butter
Salt,white pepper lemon juice
Method
Place the egg yolks into a food processor
Turn on to a high speed
Slowly pour in the hot melted butter
Add in the season and lemon juice to taste
Or
1 Pkt Knorr Hollandaise sauce
Make sauce as directed


Method
Sweat off the sliced onion until soft
Add in 1 lt of water
Bring to the boil
Add vinegar,bay leaf and pepper.
Reduce to a simmer
Add in the cod
Poach for 8 mins
Remove from pot and keep warm
Crack the eggs into the same pot
Poach to the required taste
Remove from pot and place on top of the fish
Coat the egg with the Hollandaise sauce
Sprinkle with ground pepper from the peppermill