Smoked Haddock with Buttered Potatoes and Poached Egg
This lovely Smoked Haddock with Buttered Potatoes and Poached Egg from Daniel Clifford is served with a stunning white wine, cream, mustard and chive sauce.
Ingredients
- 2 x 120g natural smoked haddock
- 500ml milk
- 1 bay leaf
Poached eggs:
- 2 eggs
- 100g white vinegar
Sauce:
- 100g white wine
- 100g white wine vinegar
- 50g sliced shallot
- 100ml double cream
- 100g diced butter
- 1 teaspoon of grain mustard
- 2 tablespoon chopped chives
Potatoes:
- 10 new potatoes peeled and cut into 2 cm slices.
- 50g butter
- 100g baby spinach picked and washed
- 20g butter
Method
For the Haddock
Bring the milk to the boil with the bay leaf and a little salt. Take off the heat and add the fish. Cook for 10 minutes. Remove from the milk and strain.
Poached eggs
Bring a large pan of water to the boil with the vinegar. Add the eggs and simmer for 3 minutes. If using straight away, season with salt. If not place the eggs into ice water to cool. When serving reheat in simmering water for 2 minutes.
Sauce
Place shallot, vinegar, wine in a pan and bring to a boil and reduce. Pass through sieve, Add the cream and reduce bye half. Add the butter slowly. Season with salt. when ready to serve add chives and mustard.
Garnish and potatoes
Cover the potates in water and season with salt. Power boil until tender. Strain well and place back in a with the butter.
Melt the butter in a pan and season with salt and welt the spinach for 1 minute. Drain well.
Ingredients
- 2 x 120g natural smoked haddock
- 500ml milk
- 1 bay leaf
Poached eggs:
- 2 eggs
- 100g white vinegar
Sauce:
- 100g white wine
- 100g white wine vinegar
- 50g sliced shallot
- 100ml double cream
- 100g diced butter
- 1 teaspoon of grain mustard
- 2 tablespoon chopped chives
Potatoes:
- 10 new potatoes peeled and cut into 2 cm slices.
- 50g butter
- 100g baby spinach picked and washed
- 20g butter
Method
For the Haddock
Bring the milk to the boil with the bay leaf and a little salt. Take off the heat and add the fish. Cook for 10 minutes. Remove from the milk and strain.
Poached eggs
Bring a large pan of water to the boil with the vinegar. Add the eggs and simmer for 3 minutes. If using straight away, season with salt. If not place the eggs into ice water to cool. When serving reheat in simmering water for 2 minutes.
Sauce
Place shallot, vinegar, wine in a pan and bring to a boil and reduce. Pass through sieve, Add the cream and reduce bye half. Add the butter slowly. Season with salt. when ready to serve add chives and mustard.
Garnish and potatoes
Cover the potates in water and season with salt. Power boil until tender. Strain well and place back in a with the butter.
Melt the butter in a pan and season with salt and welt the spinach for 1 minute. Drain well.
