A sophisticated seafood dish combining delicate smoked haddock, creamy mustard sauce, and perfectly poached eggs – restaurant-quality meal with layers of refined flavours and textures.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Bryn Williams
From Saturday Kitchen
This recipe offers a moderate nutritional profile with high-quality protein from fish and eggs, balanced by rich butter and cream. While nutritious, the high fat content from butter and cream influences its overall health rating. (nutri-score)
Equipment
- Large saucepan
- Metal ring mold (10cm/4in)
- Slotted spoon
- Ramekin or small cup
- Sieve
- Whisk
- Tall poaching pan
£9.99 (available from £9.99)
Ingredients
For the Poached Haddock
- Whole milk: 400ml/14fl oz
- Garlic: ½ clove
- Fresh thyme sprigs: 2
- Bay leaves: 2
- Black peppercorns: 6
- Smoked haddock: 2 portions (120–140g/4¼–5oz each), bones removed, skin on
For the Mustard Sauce
- White wine: 200ml/⅓ pint
- Shallot: 1, sliced
- Black peppercorns: 6
- Double cream: 50g/1¾oz
- Unsalted butter: 250g/9oz, diced
- Lemon: 1, juice only
- Wholegrain mustard: 1 tbsp
For the Potatoes
- British pink fir potatoes: 400g/14oz
- Spring onions: 3, sliced
- Bay leaves: 2
- Unsalted butter: 150g/5½oz
- Olive oil: 2 tbsp
- Salt and black pepper: to taste
For the Poached Egg
- White wine vinegar: 25ml/1fl oz
- Free-range eggs: 2
To Serve
- Fresh chervil: 1 tbsp, chopped
- Fresh chives: 1 tbsp, chopped
- Fresh tarragon: 1 tbsp, chopped
Method
Poach the Haddock
- Combine milk, garlic, thyme, bay leaves, peppercorns, and water in a large saucepan.
- Bring to a boil over medium-high heat.
- Add haddock portions and poach for 4-6 minutes.
- Confirm doneness by checking if skin peels off easily.
Prepare Mustard Sauce
- Combine white wine, shallot, and peppercorns in a saucepan.
- Reduce liquid by half over heat.
- Reduce heat and stir in double cream.
- Gradually whisk in butter, one cube at a time.
- Strain sauce through a sieve into a clean bowl.
- Stir in wholegrain mustard.
Cook Potatoes
- Place potatoes in a saucepan and cover with water.
- Bring to boil over medium heat.
- Cook 12-15 minutes until potatoes are tender.
- Drain and return to pan.
- Add spring onions, lemon juice, and olive oil.
- Season and lightly crush with a fork.
- Keep warm until serving.
Poach Eggs
- Bring a tall pan of water to a gentle boil.
- Add white wine vinegar, salt, and pepper.
- Crack each egg into a ramekin.
- Gently pour eggs into simmering water.
- Poach for 3 minutes.
- Remove with a slotted spoon.
Plate and Serve
- Place a 10cm metal ring in the centre of each plate.
- Spoon crushed potatoes into the ring.
- Remove ring carefully.
- Top with smoked haddock.
- Add a poached egg.
- Spoon mustard sauce over the dish.
- Garnish with fresh herbs.
- Serve immediately.
Nutri-score Health Check
Nutri-Score: C (Moderately healthy)
This sophisticated seafood dish receives a Nutri-Score of C, indicating it’s moderately healthy. Here’s a breakdown of the factors considered:
Positive factors:
- High-quality protein from smoked haddock and eggs
- Presence of vegetables (potatoes, spring onions)
- Use of herbs for flavor
Negative factors:
- High fat content, particularly saturated fat from butter and cream
- Relatively high calorie content due to the rich sauce and butter
- Moderate sodium content from smoked fish and added salt
The score could be improved by reducing the amount of butter and cream in the sauce, using a lighter cooking method for the potatoes, and increasing the proportion of vegetables in the dish. Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide.
Recipe FAQ
- Can I use a different type of fish? Yes, you can substitute haddock with cod or any other firm white fish.
- Is there a lighter alternative to the mustard sauce? You could make a yogurt-based sauce with mustard for a lighter option.
- Can I prepare any components in advance? The mustard sauce can be made ahead and gently reheated. The potatoes can also be pre-cooked and reheated before serving.
- What’s the best way to reheat leftovers? Gently reheat the components separately. The eggs are best made fresh.
- Can I use regular potatoes instead of pink fir potatoes? Yes, any waxy potato variety will work well in this recipe.
- Is this dish gluten-free? Yes, this recipe is naturally gluten-free.
- What wine pairs well with this dish? A crisp white wine like Chablis or Sauvignon Blanc would complement the flavors nicely.
- Can I make this dish dairy-free? It would be challenging to make this exact recipe dairy-free due to the milk and cream. Consider a different recipe for a dairy-free option.
- What’s the best way to poach eggs without them falling apart? Use very fresh eggs and create a gentle whirlpool in the water before adding the egg.
- Can I use dried herbs instead of fresh? Fresh herbs are preferable for garnish, but you can use dried herbs in the cooking process if necessary.
- How do I know when the haddock is fully cooked? The flesh should be opaque and flake easily with a fork.
- Can I make this dish spicier? Yes, you can add a pinch of cayenne pepper or some crushed red pepper flakes to the sauce for heat.
