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- Smoked Haddock with Poached Eggs and Mustard Mash
Back Smoked Haddock with Poached Eggs and Mustard Mash
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.