Smoked Haddock With Asparagus & Poached Egg

Prep: 10 mins - Cooking: 25 mins

Serves: 2

Alfred Enderby Smoked Haddock DishesTraditionally Smoked Haddock Dish

Ingredients

  1. 2 fillets Alfred Enderby Smoked Haddock
  2. 300ml semi skinned milk
  3. Pepper to season.
  4. 1 bunch of trimmed asparagus
  5. 100g spinach
  6. 50g butter
  7. ½ tbsp rapeseed oil
  8. 2 free range eggs
  9. 1 tsp freshly chopped chives or parsley
  10. Hollandaise and toasted muffins to serve
Cooking

Poach The Haddock

  1. Place the milk into a source pan and bring to a simmering heat. Place the fillets into the milk skin side up.
  2. Cook on a simmering heat until translucent.
  3. Once cooked, remove from the milk and place onto a cloth or towel, to absorb any excess moisture.
  4. Season with pepper
Alfred Enderby Grimsby Traditionally Smoked Fish

Method

  1. To poach your eggs, half fill your source pan with water. Heat until simmering.
  2. Break your egg onto a small plate and gently slip with egg into the simmering water.
  3. Cook for 3 minutes for a runny yolk or 5 minutes for a hard yolk.
  4. Repeat until all eggs are cooked.
  5. Remove from water with a slotted spoon and serve.
  6. Whilst the eggs are cooking, place rapeseed oil and butter into a frying pan.
  7. Add asparagus and cook for 2 minutes
  8. Add in the spinach and cook for 30 seconds – 1 minute, until wilted.

Serve

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

Marco Pierre White