Poached haddock with stewed leeks, soy-cured egg yolks and curry dressing

Richard Bainbridge serves perfectly poached haddock on a bed of sweet stewed leeks in this recipe, finishing the dish with a swirl of curry dressing and a soy-cured egg yolk for extra richness.

First published in 2019
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Ingredients

Metric

Imperial

Poached haddock

Soy-cured egg yolks

Stewed leeks

Curry dressing

To serve

Method

1
Prepare the soy-cured egg yolks at least 8 hours before you plan to serve the dish. Place the mirin and soy sauce in a bowl and mix well. Add the egg yolks and leave at room temperature for up to 8 hours, until the yolks are slightly firm and a beautiful burnt orange colour. Remove the eggs from the soy mixture and drain on kitchen paper
2
To make the stewed leeks, heat the oil and butter in a frying pan and gently fry the garlic with the leeks and thyme leaves (if using) for 3–4 minutes, or until the leeks are soft
3
Stir in the milk, cream, bay leaf and parsley, then reduce the heat and simmer gently for a further 6–8 minutes, stirring occasionally. Season to taste. If not serving immediately, you can transfer the leeks to an oven dish, cover with foil and keep warm in the oven until ready to serve
4
Meanwhile, cook the haddock. Place the milk, bay leaf and sea salt in a pan and bring to a simmer (do not allow to boil)
5
Place the haddock in the milk and cover the pan with cling film. Remove from the heat and rest from 8 minutes to allow the fish to cook. Once cooked, remove the fish from the pan and carefully peel away and discard the skin
  • 480g of haddock fillet, cut into four even portions (skin-on, pin-boned)
6
For the curry dressing, whisk all of the ingredients together in a bowl and taste for seasoning
7
To serve, place 2–3 tbsp of the stewed leeks in the middle of the plate, carefully sit the haddock on the leeks and top with a soy-cured egg yolk. Finish with fresh coriander and spoonful of the curry dressing drizzled around the plate
First published in 2019
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With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.

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