This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.To start the hollandaise, simmer the lemon juice, vinegar, peppercorns and bay leaf in a small pan until reduced by half. Strain and leave to cool.
Put yolks in a blender and whizz for a few sec. With the blender running, add lemon juice mixture, then slowly pour in the melted butter. It will thicken to the consistency of single cream. Check the seasoning and keep warm. To assemble, put a slice of buttered toast on each plate. Top with a portion of spinach. Remove the fish from the pan, patting away any excess liquid with a piece of kitchen paper and put on top of the spinach. Finish with a poached egg and a generous spoonful or two of sauce.
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