First make the Hollandaise sauce: Melt 120 g butter in a saucepan. Put 2 egg yolks with a tsp white wine vinegar
and a tsp cold water into a basin, set this over a saucepan of simmering water and whisk for 4 – 5 minutes, until pale
and thick. Now, remove from the heat and whisk in the melted butter in small stages, until you have a creamy hollandaise.
Add a squeeze of lemon juice and a pinch of cayenne pepper, and keep warm until needed.

Next, put polenta on to cook according to the packet directions – this should take about 8 – 10 minutes. When cooked,
stir in a good knob of butter and a handful of freshly-grated parmesan cheese. In another saucepan, melt a knob of butter
and add washed baby spinach leaves. Wilt over a gentle heat, season with some grated nutmeg and drain well. Keep warm.
Meanwhile, season skinless fillets of smoked haddock with freshly-ground black pepper and fry in a little hot olive oil
for a couple of minutes on each side. When ready to serve, stir some chopped chives into the hollandaise sauce, spoon
polenta on to warm plates, top with some spinach and the smoked haddock and spoon over the sauce.