Smoked Haddock with Poached Eggs and Mustard Mash
By Morrisons
Published on 28 August 2020
Indulge in a classic British dish. This hearty combination of mashed potatoes, flaky haddock, and perfectly poached eggs is the ultimate comfort food.Time and servings
45 minsTotal time
2Servings
5 minsPrep time
40 minsCooking time
Ingredients
- 1 tbsp of olive oil
- 2 tbsp of wholegrain mustard
- 1 pack of green vegetables
- 450 g of potatoes
- 30 g of butter
- 25 ml of semi-skimmed milk
- 25 ml of cream
- 2 eggs
- 2 pieces of skinless smoked haddock, approx 280g
Method
Step 1
Cook the whole, unpeeled potatoes in a large pan of boiling water for 30 minutes, or until tender. Remove from the pan and cool just enough to remove the skin, then return to the drained pan.Step 2
Heat the oven to 180°C/160°C fan/Gas 4. Meanwhile, place a piece of baking parchment on to a large piece of foil. Put the two pieces of haddock on to the parchment, season with black pepper and drizzle with olive oil. Gather the foil together to form a parcel and place on to a baking tray. Bake for about 15 minutes until opaque, then keep warm.Step 3
Heat the potatoes for a couple of minutes in the dry pan, then mash with the butter until free of lumps. Add the milk, cream and mustard, season to taste and keep warm.Step 4
Finally, to poach the eggs, bring a large pan of water to the boil then lower the heat so it’s barely simmering. Crack each egg into a fine sieve, one at a time, gently swirl to allow the watery parts of the whites to drain through, then carefully slide each egg into the water.Step 5
Cook for about 4 minutes for set whites and soft yolks. Serve the mash, topped with a piece of cooked haddock and a poached egg, with your choice of steamed green vegetables on the side.