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Smoked haddock with mustard sauce and poached egg
Fruit and vegetables
½
garlic
clove
2 sprigs fresh
thyme
1
shallot
, sliced
1
lemon
, juice only
400g/14oz British pink fir
potatoes
3
spring onions
, sliced
salt and freshly ground black
pepper
1 tbsp fresh chopped
chervil
1 tbsp fresh fresh chopped
chives
1 tbsp fresh fresh chopped
tarragon
Tins, packets and jars
1 tbsp
wholegrain mustard
Cooking ingredients
2
bay leaf
6
black peppercorns
6
black peppercorns
2 tbsp
olive oil
25ml/1fl oz
white wine vinegar
Dairy, eggs and chilled
400ml/14fl oz whole
milk
50g/1¾oz
double cream
250g/9oz unsalted
butter
, diced
150g/5½oz unsalted
butter
2 free-range
eggs
Other
2
smoked haddock
(120–140g/4¼–5oz each), bones removed but skin left on
200ml/⅓ pint
white wine
2 bay leaves
Back to recipe
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