4 pieces of smoked haddock(about 4-6oz each)
1lb shredded white cabbage
2 rashers of smoked bacon
For the hollandaise sauce 1tsp lemon juice
1tsp wine vinegar
1 small bay leaf
4 egg yolks
8oz soft butter
Salt and freshlyground blackpepper
For the champ
1cup choppedscallions or ½ cupchives
Soak the haddock for 30 minutes in cold water then drain.
Grill the bacon until crisp and leave to one side. Poach the haddock in milk for 15 minutes. While the fish is poaching boil the shredded cabbage in salted water for 6-8 minutes. Drain well in a colander.
Return to pot and add 2oz butter freshly ground black pepper and chopped crispy bacon. Keep warm until needed.
To make the hollandaise sauce put lemon juice vinegar 1 water peppercorns and bay leaf into a saucepan and boil gently until reduced by half. Leave until cold then strain. Put egg yolks and reduced vinegar mixture into a bowl over simmering water and whisk until mixture is light and fluffy. Gradually add the butter whisking continually until butter has been absorbed. Add salt and pepper.
To make the champ cook potatoes in boiling water for 30 minutes or until cooked. Simmer scallions in1 cup of milk for about four minutes to soften them. Drain and mash adding scallions and milk. Add remaining ½ cup of milk if necessary to make a soft consistency. Season with saltand pepper. Serve with a knob of butter.
Serve haddock with cabbage champ and hot hollandaise sauce.