Poached Smoked Haddock With Egg & Spinach

Prep: 5 mins - Cooking: 10 mins

Serves: 1

Grimsby Smoked Haddock | Alfred Enderby


  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

Alfred Enderby Grimsby Smoked Haddock

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.


“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White