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Haddock with poached egg and cheddar crisp

11 September 2006

Ingredients

(serves four)

4 x 4oz slices natural smoked haddock
3tbs parsley finely chopped
150ml extra virgin olive oil
1tbs English mustard
6 eggs
¼ of the centre of curly endive
4fl oz white wine
5fl oz cream
1oz butter
2oz Cheddar cheese finely grated
Black pepper
Sea salt

Method

On a lightly greased tray place a 3in round cutter and sprinkle evenly with grated cheese. Grill cheese circle until it goes a light golden brown. Remove cutter and allow to cool. Repeat three more times - if still not crisp when cool turn over and re-grill.

Add parsley to the oil and season with black pepper and sea salt. Boil two of the eggs in their shells for 4-5 minutes so yolk is soft but not runny. Cool under water.

Poach haddock in a little milk water and seasoning.

Poach four eggs in seasoned white wine vinegar water. Poach wine by two-thirds add cream and reduce until it starts to thicken. Add mustard the cold chopped butter and soft boiled eggs cut into small dice and correct seasoning.

Place haddock on the plate and spoon over the egg sauce top with cheese disc. In the centre of the disc place a little nest of curly endive. Top with poached egg and spoon over egg and around the outside of the plate the parsley oil.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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