Smoked Haddock with Mornay Sauce Spinach and Poached Eggs
Heat the milk and bay leaf in a deep frying pan until simmering. Add the haddock and poach for 2 to 3 minutes. Pop onto a tray with a cloth and keep the cooking liquor.
Melt the remaining butter in a pan, whisk in the flour and cook gently for 1 minute. Whisk in 350ml of the poaching milk and bring to the boil. Take off the heat and whisk in the mustards then season and finish with the chives.
To serve, pop the wilted spinach onto a plate, top with haddock and poached egg and spoon over the sauce.
Buttered hot Arbroath smokies
Pre heat the oven to 200c
Wrap the smokies in paper, dot with butter bake for 15 minutes until hot .
Smoked Haddock with Mornay Sauce Spinach and Poached Eggs
Heat the milk and bay leaf in a deep frying pan until simmering. Add the haddock and poach for 2 to 3 minutes. Pop onto a tray with a cloth and keep the cooking liquor.
Melt the remaining butter in a pan, whisk in the flour and cook gently for 1 minute. Whisk in 350ml of the poaching milk and bring to the boil. Take off the heat and whisk in the mustards then season and finish with the chives.
To serve, pop the wilted spinach onto a plate, top with haddock and poached egg and spoon over the sauce.
Buttered hot Arbroath smokies
Pre heat the oven to 200c
Wrap the smokies in paper, dot with butter bake for 15 minutes until hot .
