Poached Smoked Haddock With Egg & Spinach

Prep: 5 mins - Cooking: 10 mins

Serves: 1

Ingredients

1. 230-250g Alfred Enderby Smoked Haddock Portion
2. 100g spinach
3. 200ml whole milk
4. 1 tbsp rapeseed oil
5. 1 large egg

Salt and pepper to season

How To Cook

1. Bring the milk and 50ml of water to a gentle simmer in a deep saucepan. Add the haddock skin side down. Cook for 5 minutes until opaque. Remove from the pan and leave to one side.
2. In a large frying pan, heat the oil and gentle sauté the spinach cooking for 4-5 minutes, until softened.
3. Poach the egg.
4. Place the spinach on a plate, add the haddock portion and top with the poached egg.
5. Season with the salt and pepper.

Enjoy...

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