Non-VegetarianEast Midlands English cuisine Breakfast

Grimsby Smoked Haddock with Poached Egg

Name: Grimsby Smoked Haddock with Poached Egg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: East Midlands English
Ingredients: 600 g undyed smoked haddock fillets; 500 ml Whole milk; 2 piece Bay leaves; 6 piece Black peppercorns; 4 piece large free-range eggs; 1 tbsp white wine vinegar; 25 g salted butter; 2 tbsp fresh flat-leaf parsley; 0.25 tsp Ground black pepper

Flaky, natural cold-smoked haddock gently simmered in whole milk, crowned with a soft poached egg that yields a rich, velvety yolk.

🇬🇧United Kingdom· East Midlands

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 395 kcal

Ingredients

0 of 9 gathered

Servings

600 g undyed smoked haddock fillets — skin on, pin-boned and cut into 4 portions
500 ml Whole milk — for poaching the fish
2 piece Bay leaves — fresh or dried
6 piece Black peppercorns — whole
4 piece large free-range eggs — very fresh at room temperature
1 tbsp white wine vinegar — for egg poaching water
25 g salted butter — cold and cubed
2 tbsp fresh flat-leaf parsley — finely chopped
¼ tsp Ground black pepper — to taste

Equipment

•Wide frying pan
•Slotted spoon
•Medium saucepan
•Whisk

Nutrition

Per serving, approximate

Calories: 395 kcal
fat: 23 g
carbs: 6 g
fibre: 0 g
protein: 42 g
calories: 395 kcal

Instructions

1
Place the haddock fillets skin-side down into a wide frying pan.
2
Pour in the milk, adding the bay leaves and whole peppercorns.
3
Bring the milk to a gentle simmer over a medium heat on the hob.
4
Turn down the heat, cover loosely with a lid, and poach for 6 to 8 minutes until opaque.
5
Bring a separate medium saucepan of water to a gentle simmer with the vinegar.
6
Swirl the simmering water to create a whirlpool and drop in the cracked eggs one by one.
7
Poach the eggs gently for 3 minutes until the whites are set and yolks remain runny.
8
Lift the haddock fillets out with a slotted spoon and transfer to warm serving plates.
9
Whisk the cold butter into 4 tablespoons of the warm poaching milk to make a light liquor.
10
Lift out each poached egg with a slotted spoon and blot on kitchen paper.
11
Place an egg atop each haddock fillet, spoon over the butter liquor, and scatter with parsley.

Chef's tips

Always seek out pale, undyed smoked haddock rather than bright yellow dyed fillets for authentic flavour. Ensure the milk only simmers gently, as boiling will cause the delicate fish to toughen and break apart.

Ingredient substitutions

undyed smoked haddock fillets → smoked cod fillets
whole milk → semi-skimmed milk

Storage

Best eaten freshly made, but cooked fish can be kept in a sealed container in the fridge for up to 1 day.

Reheating

Reheat the fish gently in a splash of warm milk over low heat, poaching a fresh egg just before serving.

Common mistakes to avoid

•Boiling the milk vigorously, which curdles the dairy and dries out the fish.
•Using stale eggs that spread and feather excessively in the poaching water.
•Over-salting the dish without tasting, as smoked haddock naturally contains plenty of salt.

Serving suggestions

Serve over a bed of creamy, buttery mashed Maris Piper potatoes.Accompany with buttered brown toast and steamed baby spinach.Finish with an extra twist of freshly cracked black pepper.