Smoked Haddock in Tarragon Cream (2)

My latest cookbook purchase is the excellent “Notes from a Small Kitchen Island” by Debora Robertson. Debora lived in Stoke Newington until recently( she has now moved to France) and in one of the chapters she writes about the area. It brought back many happy memories for me as i lived in “Stokey ” for 30 years before moving back to the South West. This brunch or lunch is based on a starter from a wine bar called The Fox Reformed, another place of happy memories as i held my wedding reception there.

Smoked Haddock in Tarragon Cream (2)
Print Recipe
Smoked Haddock in Tarragon Cream (2)
Print Recipe
  1. Preheat the oven to 220 C, 200 C Fan, Gas 7. Lightly butter two 250 ml ovenproof dishes or generous ramekins.
  2. Pour the cream into the pan with the tarragon and bring to a simmer. Reduce until thickened slightly, then remove from the heat and stir in the mustard and black pepper.
  3. Heap half the haddock into one of the dishes, making a small well in the centre. Break one of the eggs into the middle so that it nests in the centre of the fish.
  4. Pour half the tarragon cream over the top and sprinkle on half the cheese. Repeat with the second ramekin.
  5. Cover each dish tightly with foil and place them on a baking sheet. Heat up the grill. Place the dishes in the oven and bake for 5 mins. Remove the foil and put under a hot grill for a minute or two until bubbling and golden.
  6. Serve immediately with good bread or toast to dip into the still soft egg yolks.
  7. For the starter version make the tarragon cream, stir in the haddock and gently warm it without overcooking as it will be tough. Divide between two ovenproof dishes and place under a very hot grill until nicely browned.
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *