Smoked Haddock with Buttered Potatoes and Poached Egg
This lovely Smoked Haddock with Buttered Potatoes and Poached Egg from Daniel Clifford is served with a stunning white wine, cream, mustard and chive sauce.
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.jamesmartinchef.co.uk.
Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Pot
- Skillet
- Colander
- Slotted spoon
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 2 x 120g natural smoked haddock
- 500ml milk
- 1 bay leaf
- 2 eggs
- 100g white vinegar
- 100g white wine
- 100g white wine vinegar
- 50g sliced shallot
- 100ml double cream
- 100g diced butter
- 1 teaspoon of grain mustard
- 2 tablespoons chopped chives
- 10 new potatoes peeled and cut into 2 cm slices.
- 50g butter
- 100g baby spinach picked and washed
- 20g butter
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