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Article: 1 ingredient ... 2ways ... smoked haddock; Food & Drink.(Recipe)
- Article from:
- The Evening Standard (London, England)
- Article date:
- October 11, 2006
CopyrightCOPYRIGHT 2006 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Supper on the quick for two
SMOKED HADDOCK, POACHED EGG AND MASH
50g smoked haddock, 2 medium-sized potatoes cut into large chunks, 100ml double cream, 45g butter, 2 eggs, 2 tabs of white wine vinegar, half a shallot, black pepper, 1 tablespoon chopped fresh tarragon, 2 pieces of toasted country bread
Method: Boil the potatoes and drain. Mash them with the double cream and 30g of the butter, reserving the other 15g for the sauce.
Season and keep the mash warm. Poach the eggs and trim to form neat little halfglobes. For the sauce, chop the shallot very finely and mix with the pepper and vinegar in a pan. Boil the liquid down gently until ...