Baked Smoked Haddock

Baked Smoked Haddock

Baked smoked haddock served on a green bean, tomato & watercress salad with mustard dressing topped with a poached egg.

Serves 4


1 pack Prime Smoked Haddock
50g of melted unsalted butter
4 fresh free range eggs
100g of green beans
100g of asparagus
200g mixed watercress & rocket
1 tablespoon of finely chopped chives
1 teaspoon of chopped tarragon
2 plum tomatoes, quartered, deseeded and diced
Splash of white wine vinegar
1 tablespoon of Arran coarse mustard
1 teaspoon of runny honey
8 tablespoons of good quality olive oil
Sea salt & freshly ground pepper

Line a baking sheet with non stick silicon paper and brush with some of the melted butter. Portion the haddock into two pieces: top and tail, place on the buttered paper and brush the fish with the remaining butter. Place in a pre heated oven at 180 ̊C for 5 minutes.

Bring a deep saucepan of water to the boil, and crack your eggs into little cups. Using a perforated spoon, stir the water to make a whirl pool in the centre of the pan. Lower the eggs slowly into the water and turn the water temperature down to a very light simmer. Do not allow to boil again. Cook for 4-5 minutes. This will give you the perfect runny yolk.
If poaching in advance, remove the eggs after 3 minutes and plunge into ice cold water and refrigerate until required. (Will keep in the fridge for up to 2 days).
When eggs are required, place them back into a saucepan of simmering water and cook for 2 minutes. Remove from the water and drain onto kitchen towel. Season with sea salt and black pepper to taste.

Bring a pan of salted water to the boil. Boil the asparagus and green beans for 2 minutes then immediately plunge into iced water to cool.
In a large bowl, mix together the mustard, honey, vinegar, tarragon, and the chives. Slowly whisk in the olive oil and season to taste.
Drain the asparagus and green beans, and add to the dressing while still warm. Add the watercress, rocket and tomatoes and toss gently, so the dressing coats all of the salad.
Divide between 4 bowls, top with the smoked haddock and poached egg, then serve with new boiled potatoes.