Kevin Dundon rustles up some fancy dishes for Christmas day


  • 400 g smoked coley
  • 2 eggs
  • 3 large potatoes
  • 1 freshly snipped chives
  • 1 tsp wholegrain mustard
  • 1 quantity of hollandaise sauce
  • hollandaise sauce:
  • 3 egg yolks
  • ½ teaspoon of white wine vinegar
  • 100 g butter (melted and cooled)
  • 1 small shallot (very finely diced)


  • Peel, Boil and mash the potatoes as you would normally using a little butter and cream.
  • Mix in some wholegrain mustard and some chives. Season and retain until required. Meanwhile heat a large saucepan of boiling water.
  • Crack in two eggs and allow to poach in the boiling water for 3-4 minutes until softly poached.
  • Remove the poached eggs and allow to rest. Reboil the water and add In the smoked fish and leave to cook gently for 5 minutes.
  • Arrange the fish on top of the potato and then add the poached egg to the top drizzled with the creamy hollandaise.
  • Hollandaise sauce:
  • Have a pot of water simmering on the cooker. In a separate bowl infuse the chopped shallot with the white wine vinegar and place over the heat for a minute or two.
  • Add the egg yolks and whisk continuously until the colour lightens and the mixture thickens-it should take about 5 minutes.
  • You need to keep whisking the mixture and taking it on and off the heat as required so as to prevent scrambling.
  • At this stage slowly add in the melted butter-at all times whisking continuously.
  • Taste the sauce, correct the seasoning and add in some freshly chopped tarragon to taste.
  • Serve immediately or keep warm in a china teapot or Pyrex jug set in simmering water.

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