| Smoked haddock with poached egg |
Ingredients
300 ml (11 fl oz) milk
3 bay leaves
2 slices of onion
6 black peppercorns
4 x 100 g (4 oz) pieces of thick undyed smoked haddock fillet
1 tbsp white wine vinegar
4 eggs
4 handfuls mixed salad leaves
2 tbsp salad dressing (preferably mustard)
4 sprigs chervil, to garnish
Bring the milk and 300 ml (11 fl oz) water to the boil in a shallow pan. Add bay leaves, onion, peppercorns and smoked haddock, bring back to a simmer and poach for 4 minutes; take off the heat and keep warm.
Fill a medium-sized pan with water up to a depth of around 5 cm (2 in). Bring to the boil, add vinegar then reduce to a gentle simmer. Break eggs in one at a time and poach for 3 minutes.
Dress salad leaves and transfer to serving plates. Place the haddock and eggs on top of leaves (as shown) and garnish with chervil.
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