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Smoked haddock on sourdough
Makes 4 toast Starters and mains
Ingredients
- 400g smoked, undyed haddock
- approx. 500ml full-fat milk
- 1 dried bay leaf
- 4 slices sourdough
- generous pinch dried chilli flakes (optional)
- 12 spears fresh asparagus
- 1tbsp butter
- 1tbsp plain flour
- 1⁄2tsp English mustard
- 1⁄2tsp cider vinegar
- 4 eggs or 12 quail’s eggs, as preferred
- freshly chopped flat-leaf parsley, to garnish
- olive oil, for brushing
Method
Put the haddock in a snug-fitting saucepan and pour in enough milk to cover. Add a few grinds of black pepper and the bay leaf. Poach on a low simmer for around 5 minutes, until the flesh is opaque. Leave the fish in the milk until cool before removing it. Set aside and reserve the poaching milk.
Brush the sourdough with olive oil, season and sprinkle with a pinch of chilli flakes (if using).
Lightly oil the asparagus. Heat a griddle pan until really hot. Add the bread and toast for 2 minutes on each side, warming the asparagus in the pan at the same time, until lightly browned and nutty.
Set a small saucepan over a low heat. Add the butter and flour and heat for 2 minutes or so to cook out the flour, then whisk in 125ml of the reserved poaching milk.
Bring to a simmer, continuously whisking until you have a smooth, creamy sauce, adding more milk to achieve your desired consistency. Add the mustard and vinegar, stir, taste for seasoning, and set to one side until needed.
Next, poach your eggs in a pan of hot (but not boiling) water for around 5 minutes.
Place the toasted sourdough slices on a serving board with the flaked fish and asparagus arranged on top, add the soft poached eggs and pour over as much faux hollandaise sauce as you fancy. Sprinkle some freshly chopped parsley over the top to garnish and add a grinding or two of black pepper.
This recipe was taken from the May 2020 issue of Food and Travel.
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