- 2 fillets of Smocked Haddock
- 800ml Milk
- 1 Onion
- 1 Bay Leaf
- 2 Cloves
- 1 tsp Black Peppercorns
- 500g Spinach
- 2 Tomatoes
- 1 tsp White Wine Vinegar
- Eggs
Sauce:
- 25g Butter
- 2 Shallots
- 4 Mushrooms
- 2 Sprigs of Thyme
- 1 Bay Leaf
- Glass of White Wine
- 500ml Fish Stock
- 150ml Double Cream
- Chives
Method
- For Sauce, over a low heat fry Shallots in Butter (5 mins)
- Add Mushrooms, Thyme and Bay Leaf and continue to fry (5 mins)
- Turn up the heat, add White Wine and reduce by half
- Add the Fish Stock and reduce by 2/3
- Finally add Double Cream and Chives, simmer (5 mins)
- For fish bring Milk, Onion, Bay Leaf, Cloves, and Peppercorns to near boiling point
- Gently place fish into milk (skin side up) and poach (5 mins)
- Remove fish and peal off the skin
- Meanwhile wilt the Spinach
- Place Tomatoes in boiling water, then remove skin and seeds, then chop into chunks
- Poach the Eggs in boiling water and White Wine Vinegar (3 mins)
- To Serve, place fish onto dish cover with Spinach, then the poached Egg
- Surround fish with Tomatoes and pour over plenty of Sauce
- You can serve with mash Potatoes – if your greedy like me