Smoked haddock salad with poached eggs & croûtons
This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25-30 mins
- Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
- Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
- While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
- Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.
Per serving
627 kcalories, protein 43g, carbohydrate 32g, fat 37 g, saturated fat 6g, fibre 4g, salt 4.2 g
Recipe from Good Food magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/1670/
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Ingredients
- 1 tbsp wholegrain mustard
- 1 tbsp cider or white wine vinegar, plus a splash
- 5 tbsp olive oil
- half a small loaf of French stick , torn into bite-sized pieces
- 180g pack trimmed French beans
- 300g smoked haddock
- 2 eggs
- half a head of frisée , split into leaves
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25-30 mins
Bistro-style supper
Ingredients
- 1 tbsp wholegrain mustard
- 1 tbsp cider or white wine vinegar, plus a splash
- 5 tbsp olive oil
- half a small loaf of French stick , torn into bite-sized pieces
- 180g pack trimmed French beans
- 300g smoked haddock
- 2 eggs
- half a head of frisée , split into leaves
Per serving
627 kcalories, protein 43g, carbohydrate 32g, fat 37 g, saturated fat 6g, fibre 4g, salt 4.2 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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28 November 2007
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