Serves 2 persons
1 smoked haddock fillet (about 350g), skinned & halved
4 large potatoes
Salt and pepper
1 small onion, diced
Using the 4 large potatoes, peel and boil until soft. These are going to be turned into mash potato. Once potatoes are cooked drain off the water add a little butter (1tbs) and season with the salt and pepper, mash the potato until soft and creamy consistency.
Place the haddock into a sauce pan and then cover the fish in milk and again 1tbs of butter. Cook for about 6 minutes (do not let the milk boil over). Take out the fish from the liquid. But put the liquid into a jug or container this is going to be used later.
Using the sauce pan heat it up while adding 2tbs of butter & the diced onion and cook until the onions soften add half the liquid used from cooking the fish (discard the rest) and bring to the boil. Once boiling turn the heat down so the liquid is still cooking but on more of a simmer, do this for about 10mins or until reduced by half.
Add 30 ml of double cream to give it the creamy texture. Place the haddock and a small amount of peas (enough for 2) back into the sauce but turn off the heat.
Now to poach the eggs. Boil a pan of water adding a little salt and a splash of vinegar. Once boiling cracked the eggs into the water and cook. Soft poached eggs will take about 45 seconds to a minute. Now all that’s left is to dish up the meal and enjoy!
The original recipe at Inside One Magazine is no longer available.