Smoked Haddock in a Cream Sauce with Poached Egg - by The Tavern

The Tavern are featuring this week again with another of their traditionally delicious dishes. This week they have cooked us up a smoked haddock dish with a rather tasty parsley cream sauce.

Smoked haddock is a great fish to add tons of flavour to a dish and so makes for a really quick but tasty supper or lunch. It can be bought yellow in colour (dyed) or not dyed depending on your preference.

Smoked Haddock poached in cream or milk definitely has to be one of my favourite dishes. Comfort food through and through.

Gill x

Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves: 2

Ingredients:

2 smoked haddock fillets
275ml milk (or enough to cover the fish for poaching)
Knob of butter
100ml double cream
2 tablespoons white wine
3 tablespoons chopped fresh parsley
Salt and Pepper

Fill a frying pan with the milk (the pan needs to be big enough to fit the 2 fillets of haddock) and bring to the boil, poaching the fish for approximately 5 minutes. Remove with a slotted spoon and keep warm.
Melt the butter in another pan and infuse with the white wine and double cream. Cook over a low heat until the sauce thickens. Add 2 tablespoons of the chopped parsley and season with salt and cracked black pepper.
Plate up the fish and pour the sauce over, scattering with the remaining parsley.

TIPS:

If serving with seasonal vegetables and new potatoes like The Tavern, make sure you have them underway before you start cooking the fish. The poached eggs can be cooked as the cream sauce is thickening.

By Nicola Martin