Smoked haddock, poached eggs and crushed potatoes
by Bryn Williams
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Ingredients
Fish & Shellfish
520g of undyed smoked haddock, boned but skin left on
Dairy
500ml of milk
50g of double cream
500g of butter, cubed
4 free-range eggs
Beverages
500ml of water
200ml of white wine
Fruit & Vegetables
1/2 garlic clove
400g of new potatoes, any large ones halved
1 spring onion, finely sliced
lemon juice
1/2 shallot, peeled and finely chopped
Salad & Fresh Herbs
1 sprig of fresh thyme
1 bay leaf
4 sprigs of chervil
Store Cupboard
salt
4 black peppercorns
1 tsp wholegrain mustard
Spices & Dried Herbs
freshly ground black pepper
2 bay leaves
Oils & Vinegars
1 tsp olive oil
1 tbsp of white wine vinegar