An old favourite from ” Big Flavours and Rough Edges” by David Eyre and the Eagle Cooks. Its best to use undyed smoked haddock if you can get this. The Horseradish Mash can be replaced with Saffron Mash. Infuse a gram of saffron in the milk( or half milk and cream) while it is heating through and omit the horseradiash.
Ingredients
- 6 x 200g pieces undyed smoked haddock
- 6 free range eggs
For the court-bouillon:
- 1.5 litres water
- 1 tbsp rice wine vinegar or white wine vinegar
- bay, thyme and a few parsley stalks
- 6 black peppercorns
- a pinch salt
For the Horseradish Mash:
- 1 kg floury potatoes e.g. desiree, King Edward, Maris Piper, Spunta
- 300 ml milk depending on potato variety
- 150 g butter
- 2 tbsps finely grated fresh horseradish
- salt and freshly ground black pepper
- Buttered Sauted Spinach to serve.
Servings:
Instructions
- Boil the potatoes until tender in just enough salted water to cover. Drain well, return to the pot and dry over a low heat until all the remaining moisture evaporates.
- Heat the milk then add to the pan and crush the potatoes with a potato masher. Beat in the butter, horseradish and a good grind of pepper. Adjust the seasoning and keep warm.
- Meanwhile, make the court bouillon . Put all the ingredients in a pan big enough to hold all the fish and bring to the boil. Turn down to a simmer and remove the herbs and peppercorns.
- Drop in the fish and cook gently until it is firm and no longer translucent. Prod with a knife to check- it must be lightly cooked.
- Poach the eggs alonside the fish or in a separate pan.
- Divide the mash and fish between the six serving plates and put an egg on top of each portion. Serve with some buttered sauted spinach alongside.
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