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Smoked haddock, poached eggs and crushed potatoes
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Taken from the menu of Bryn Williams' beachfront bistro, Porth Eirias, this deliciously simple smoked haddock recipe combines gently poached fish with crushed new potatoes and a rich buttery mustard sauce. Topped with a poached egg, this recipe would be perfect as a simple lunch or supper, or even a very indulgent weekend brunch.
First published in 2016
Ingredients
Metric
Imperial
Poached haddock
- 520g of undyed smoked haddock, boned but skin left on
- 500ml of milk
- 500ml of water
- 1/2 garlic clove
- 1 sprig of fresh thyme
- 1 bay leaf
- salt
- freshly ground black pepper
Crushed potatoes
- 400g of new potatoes, any large ones halved
- 1 spring onion, finely sliced
- 1 tsp olive oil
- lemon juice
- salt
- freshly ground black pepper
Mustard beurre blanc
- 200ml of white wine
- 1/2 shallot, peeled and finely chopped
- 4 black peppercorns
- 2 bay leaves
- 50g of double cream
- 500g of butter, cubed
- 1 tsp wholegrain mustard
- salt
- freshly ground black pepper
To serve
- 4 free-range eggs
- 1 tbsp of white wine vinegar
- salt
- freshly ground black pepper
- 4 sprigs of chervil
SAVE RECIPE
Method
1
Begin by placing the new potatoes into a pan and covering with water. Bring to the boil over a medium heat, cooking for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork
- 400g of new potatoes, any large ones halved
2
Meanwhile, make the beurre blanc by adding the white wine, chopped shallot, peppercorns and bay leaves to a pan. Place over a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce
- 200ml of white wine
- 1/2 shallot, peeled and finely chopped
- 4 black peppercorns
- 2 bay leaves
- 50g of double cream
- 500g of butter, cubed
3
Once it has the consistency of a butter emulsion, whisk in the the wholegrain mustard and season with salt and pepper. Set aside and keep warm until ready to serve
4
Drain the cooked potatoes and return to the pan along with the sliced spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than completely mashed. Keep warm until serving
- 1 spring onion, finely sliced
- 1 tsp olive oil
- lemon juice
- salt
- freshly ground black pepper
5
Check the haddock carefully for any remaining bones, then cut the fillet into four portions, each weighing about 130g
- 520g of undyed smoked haddock, boned but skin left on
6
Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4 minutes until cooked through. When cooked, the skin should easily peel off the flesh
- 500ml of milk
- 500ml of water
- 1/2 garlic clove
- 1 sprig of fresh thyme
- 1 bay leaf
- salt
- freshly ground black pepper
7
To serve, bring a pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs
- 4 free-range eggs
- 1 tbsp of white wine vinegar
- salt
- freshly ground black pepper
8
To serve, place a 10cm metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard beurre blanc. Garnish with a sprig of chervil and serve immediately
- 4 sprigs of chervil
First published in 2016
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