Parsnip latkes with smoked haddock & poached egg

Parsnip latkes with smoked haddock & poached egg

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(2 ratings)

Prep: 20 mins Cook: 30 mins

More effort

Serves 2

Looking to use up a glut of parsnips? We’ve swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish

Nutrition and extra info

Nutrition: per serving

  • kcal540
  • fat21g
  • saturates4g
  • carbs44g
  • sugars14g
  • fibre13g
  • protein38g
  • salt1.6g
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Ingredients

  • 2 large parsnips (about 450g), peeled
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 tbsp self-raising flour
  • small pack dill, snipped, plus a few fronds to serve
  • 4 very fresh eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 undyed smoked haddock fillet, skin-on (200g)
  • 1-2 tbsp hot horseradish sauce
  • 1 lemon, zested and cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 80g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • oil, for frying

Method

  1. Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.

  2. Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest – as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.

  3. Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.

  4. Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.

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Comments, questions and tips

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missyelliott
30th Jan, 2017
2.55
The recipe took some time to fathom out, needs rewriting in my opinion. I used a food processor to speed up the grating process & fried the latkes in coconut oil. I used cooked kale with milled black pepper,alternative to spinach. Found this recipe very tasty, would recommend it. Three stars because of the method.
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