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Smoked Fish with Indian Hollandaise

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The smoked haddock makes this dish and the hollandaise is so easy!

Smoked haddock with hollandaise

This is the way to serve smoked haddock!

I love the smoked haddock supplied by my sponsor Delish Fish. it has a mild smoky flavour that works well in everything from fish pie to this breakfast dish – smoked haddock with hollandaise.

My brother-in-law who is a chef taught me how to make the hollandaise. It’s made in a blender! After having many failed attempts at making hollandaise the traditional way, it’s nice to know that I can now make hollandaise at home without the fear of it separating. I’ve added a few Indian spices for this recipe that go so nicely with the fish.

I’m assuming you know how to poach an egg so I’ve left that bit out of the recipe. That said, please get in touch if you’d like advice on achieving poached egg perfections. I have a few good tips for you.


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Pan Fried Smoked Haddock With A Poached Egg And Indian Spiced Hollandaise

Pan Fried Smoked Haddock With A Poached Egg And Indian Spiced Hollandaise


  • 4 x 150g fresh smoked haddock (avoid the yellow smoke flavoured stuff available in many supermarkets!)
  • 3 tablespoons olive oil
  • 4 poached eggs
  • (for the hollandaise)
  • 150g melted unsalted butter
  • 3 egg yolks
  • A pinch of salt
  • A pinch of chilli powder
  • A pinch of cardamom powder
  • Juice of one lime
  • Freshly cracked black pepper


  1. First make the hollandaise. Put the egg yolks in the blender and blend for about 30 seconds.
  2. Now add the rest of the hollandaise ingredients and blend for a further 30 seconds.
  3. With the blender running, slowly drizzle the melted butter into the egg mixture.
  4. The friction from the blender will warm up the hollandaise as will the melted butter. Within two minutes, you should have a nice and creamy hollandaise.
  5. Use immediately or keep covered in a warm place for no more than and hour.
  6. (To serve)
  7. Make your poached eggs - they can be placed on a plate and kept warm in a very low oven for about 20 minutes.
  8. Now heat the olive oil in a large frying pan and fry the smoked haddock for about 90 seconds per side. The exact cooking time depends on the thickness of your fish fillets. You want to just cook the fish through.
  9. Place the smoked haddock in equal portions on four warmed placed.
  10. Lay a poached egg on each fish fillet and scoop the hollandaise sauce over or next to it.
  11. Voila! A posh breakfast in minutes! Enjoy.

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Disclaimer:The smoked haddock used in this recipe was supplied by fresh filleted fish specialists, Delish Fish.

Calogero Mira

Saturday 15th of December 2012

Thanks for this pan fried smoked haddock recipe with a poached egg and Indian spiced hollandaise!

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