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

4
40 minutes

Ingredients

Poached haddock

  • 480g of haddock fillet, cut into four even portions (skin-on, pin-boned)
  • 300ml of milk
  • 1 bay leaf
  • 5g of sea salt

Soy-cured egg yolks

  • 250g of mirin
  • 250g of soy sauce
  • 4 egg yolks

Stewed leeks

  • 2 tsp rapeseed oil
  • 1 knob of unsalted butter
  • 1 garlic clove, peeled and chopped
  • 1 leek, washed and sliced
  • 2 sprigs of thyme, leaves picked (optional)
  • 1 bay leaf
  • 50ml of milk
  • 150ml of double cream
  • 1 tbsp of fresh parsley, chopped
  • salt
  • pepper

Curry dressing

  • 6 tbsp of plain yoghurt
  • 3 tbsp of lemon juice
  • 2 tbsp of water
  • 1 tbsp of honey
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp white pepper, freshly ground

To serve

  • 1 bunch of coriander, finely chopped

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
  • 250g of soy sauce
  • 250g of mirin
  • 4 egg yolks
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
  • 2 tsp rapeseed oil
  • 1 knob of unsalted butter
  • 2 sprigs of thyme, leaves picked (optional)
  • 1 leek, washed and sliced
  • 1 garlic clove, peeled and chopped
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
  • 1 tbsp of fresh parsley, chopped
  • 150ml of double cream
  • 50ml of milk
  • pepper
  • salt
  • 1 bay leaf
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)
  • 5g of sea salt
  • 300ml of milk
  • 1 bay leaf
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
  • 3 tbsp of lemon juice
  • 6 tbsp of plain yoghurt
  • 2 tbsp of water
  • 1 tbsp of honey
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp white pepper, freshly ground
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
  • 1 bunch of coriander, finely chopped