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Smoked Haddock with Poached Eggs and Mustard Mash
Flavouring your mash with horseradish or grated Cheddar instead of mustard also works well.
- 450g potatoes
- 2 pieces skinless smoked haddock, approx 280g
- 1 tbsp olive oil
- 30g butter
- 25ml cream
- 25ml semi-skimmed milk
- 2 tbsp wholegrain mustard
- 2 eggs
- 1 pack green vegetables
Total time required
- Preparation time:
- Cooking time:
- 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.
- 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.
- 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.
- 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.
- 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.