Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Smoked haddock with poached egg, beurre blanc and bubble and squeak – by Charlie Rushton

11 September 2006
Smoked haddock with poached egg, beurre blanc and bubble and squeak – by Charlie Rushton

INGREDIENTS

(serves four)

4 portions beurre blanc (see below)
1tsp white wine vinegar
4 eggs
4 x 180g pieces of naturally smoked haddock, skin on
Warm milk, to cover
4 portions bubble and squeak (see below)
4 sprigs fresh chervil

METHOD

Make the beurre blanc and keep warm.

Bring a small pan of water to the boil, add 1tsp of white wine vinegar, poach the eggs and keep warm.

Place fish in a shallow pan and cover with warm milk. Cook for about five minutes or until the fish starts to flake open and the skin peels off easily. Remove from the milk and peel off the skin.

Reheat the poached eggs by plunging them into boiling water for about a minute.

To serve, place the haddock on top of the bubble and squeak, the egg on top of the haddock and spoon over the beurre blanc. Garnish with chervil.

Beurre Blanc

INGREDIENTS

1tsp white wine vinegar
2tsp white wine
1 shallot, peeled and very finely chopped
1tsp double cream
250g hard, unsalted butter, diced
Salt and freshly ground whitepepper
1 small bunch of chives, chopped

METHOD

Place the vinegar, wine and shallot in a small pan and reduce to a syrup. Add the cream and reduce a little more. Add the diced butter and whisk it until amalgamated.

Add seasoning to taste before passing through a fine sieve. Add chives before serving.

Bubble and Squeak

INGREDIENTS

300g pomme purée
200g cabbage, shredded and cooked in boiling salted water for 5 minutes
100g green garden peas, cooked
200g Brussels sprouts, cooked
1/2 onion, sliced and sweated
50g flour, seasoned
100g unsalted butter
Salt and freshly ground pepper

METHOD

Mix the potato, cabbage, green garden peas, Brussels sprouts and sweated onions together and season. Divide evenly and form into four round cake shapes. Leave in the fridge for one hour.

Lightly dust with seasoned flour and pan-fry in a non-stick pan with the butter, for four to five minutes on each side.

Charlie Rushton

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!