Finnan Haddie with Poached Egg and Parsley Sauce
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Ingredients
- 500 g smoked haddock fillets
- 500 ml whole milk
- 1 bay leaves
- 4 eggs
- 30 g butter
- 20 g plain flour
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 41.3 g
- Carbohydrate
- 10.3 g
- of which sugars
- 6.4 g
- Fat
- 17.1 g
- of which saturates
- 8.8 g
- Fibre
- 0.3 g
- Salt
- 4.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the smoked haddock fillets into a wide pan with the whole milk and bay leaf and bring to a gentle simmer for 6-8 minutes until the fish flakes easily.
- 2
Lift out the haddock onto a plate and keep warm, reserving the milk in the pan.
- 3
Melt the butter in a separate small pan, stir in the plain flour and cook for 1 minute, then gradually whisk in the reserved milk to make a smooth sauce. Simmer for 3 minutes, stirring, until thickened.
- 4
Stir the chopped parsley into the sauce and season to taste.
- 5
Meanwhile, poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set but the yolks are still soft.
- 6
Serve the smoked haddock topped with a poached egg and the parsley sauce spooned over.
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