Salad of smoked haddock with chorizo and poached egg
Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 40 mins
Cook 15 mins
Including cooking the potatoes
- Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
- Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
- Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
- Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
- To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.
Per serving
699 kcalories, protein 60g, carbohydrate 28g, fat 40 g, saturated fat 4g, fibre 2g, salt 5.05 g
Recipe from Good Food magazine, December 2001.
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http://www.bbcgoodfood.com/recipes/1202/
http://www.bbcgoodfood.com/recipes/1202/
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Ingredients
- 4 tbsp olive oil
- 4x 175g pieces of smoked haddock fillet, with the skin on
- 350g piece of chorizo sausage, cut into thin slices
- 1 small garlic clove , finely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegar , plus a splash
- 16 new potatoes , cooked
- 4 eggs
- 140g bag watercress
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 40 mins
Cook 15 mins
Including cooking the potatoesPacked with protein
Ingredients
- 4 tbsp olive oil
- 4x 175g pieces of smoked haddock fillet, with the skin on
- 350g piece of chorizo sausage, cut into thin slices
- 1 small garlic clove , finely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegar , plus a splash
- 16 new potatoes , cooked
- 4 eggs
- 140g bag watercress
Per serving
699 kcalories, protein 60g, carbohydrate 28g, fat 40 g, saturated fat 4g, fibre 2g, salt 5.05 g
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22 July 2008
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11 May 2011
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