Tag Archives: spinach
2 undyed Smoked Haddock fillets
the green parts of Leeks (to the amount you wish to have) OR fresh spinach
1/4 cup double (heavy) cream
white wine vinegar
1 Tbsp butter
Salt and Pepper, to taste
- Over a low heat, poach the haddock fillets in just enough milk to come halfway up the fish, shaking the pan gently to keep the fish moist, for about 5 minutes. When cooked, remove and keep warm
- Increase the heat under the milk and allow to reduce by about half, stirring occasionally. Add the cream and allow to bubble up. Season to taste with salt and pepper …the sauce should be thickened but should pour easily
- Heat a frying pan then add butter and the leeks, stirring for a few minutes and allow leeks to sweat for a few minutes. Season lightly then set aside and keep warm …if using spinach, stir fry in the butter for a few minutes & season lightly
- To poach the eggs, bring 1.5″ water to a simmer and add a few drops of vinegar. Gently crack 2 eggs into the water and cook for 3 minutes. Remove the first egg using the slotted spoon and rest in the spoon on some kitchen paper to remove any water. Repeat with the 2nd egg.
- Plate up by laying a Haddock fillet on each place, topped with the leeks/spinach followed by a poached egg
- Pour over the cream sauce and serve immediately (note: we didn’t serve up with any cream sauce due to personal preferences).