Smoked haddock with poached egg & mustard sauce
A gastropub classic, great for a weekend lunch or brunch
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
- Put the cream and chicken stock in a pan. Bring to a simmer then reduce by a third. Stir in the mustard and parsley.
- Heat a frying pan of water until boiling. Add the haddock fillets, put on a lid then turn off the heat and leave for 5 minutes. Poach the eggs in a separate pan in simmering water for about 4 minutes or until the white is set but the yolk is still soft.
- To serve, sit the haddock on top of some wilted spinach. Top each with a poached egg and spoon over sauce.
Per serving
513 kcalories, protein 42.5g, carbohydrate 2.6g, fat 35.8 g, saturated fat 17.2g, fibre 2g, salt 4.57 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/168619/
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Ingredients
- 100ml double cream
- 100ml chicken stock
- 2 tsp wholegrain mustard
- 1/2 a small bunch parsley , chopped
- 2 fillets undyed smoked haddock
- 2 eggs
- 150g spinach , wilted, to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 100ml double cream
- 100ml chicken stock
- 2 tsp wholegrain mustard
- 1/2 a small bunch parsley , chopped
- 2 fillets undyed smoked haddock
- 2 eggs
- 150g spinach , wilted, to serve
Per serving
513 kcalories, protein 42.5g, carbohydrate 2.6g, fat 35.8 g, saturated fat 17.2g, fibre 2g, salt 4.57 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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16 June 2010
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16 June 2010
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10 August 2010
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21 October 2010
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16 January 2012
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