Smoked Haddock Clarence Court
Recently curated by Chef Corrigan, we've got the perfect supper recipe for Christmas Eve. The truly delicious Smoked Haddock Clarance Court.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bentleys.org.
Ingredients
- 4 pieces of undyed smoked haddock fillets, about 120g each, skins reserved
- 500ml fresh fish stock
- 100g unsalted butter
- 1 teaspoon of Dijon mustard
- A splash of white wine vinegar
- 1 bay leaf
- 4 Clarence Court eggs, boiled for 8 minutes exactly
- 1 small leek, sliced into strips (white part only)
- 1 tablespoon of finely chopped chives
- Mashed potato to serve
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