- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: easy
- 4 large floury potatoes, such as King Edward or Maris Piper, chopped into chunks
- 3 rashers treacle-curedback bacon
- 1 large handfulstale breadcrumbs
- 600 ml milk
- 5 peppercorns
- 2 sprigs dill
- 2 bay leaves
- 1 undyed smoked haddock fillet
- small handful of parsley, finely chopped
- 1 splashes white wine vinegar
- 2 eggs
1. Boil the potatoes in a pan of boiling salted water until tender - this should take about 15-18 minutes. Drain and tip the potatoes back into the pan. Place back over the heat to drive off any excess moisture. Remove from the heat and mash with a potato masher or ricer until smooth. Set to one side.
2. Fry the bacon in a pan until crisp. Transfer to a food processor along with the breadcrumbs and blend until crumbly. Set aside.
3. Heat the milk in a lidded saucepan. Add the peppercorns, dill and bay leaves. When the milk is simmering, add the haddock, cover the pan and turn off the heat. Leave for 5 minutes, or until the fish is just cooked.
4. Remove the haddock from the milk with a slotted spoon and flake it into the mashed potato. Discard the milk. Stir the parsley into the mash and set aside.
5. Bring a small pan of water to the boil and add a splash of white wine vinegar. Swirl the water gently and crack the eggs into the pan, close to the water, one at a time (cracking them into a ladle first may prevent them spreading too much). Poach for 4 minutes or until the whites of the eggs are set. Remove with a slotted spoon.
6. Spoon the brandade into serving bowls, sit a poached egg on top and sprinkle with the bacon crumbs. Serve at once.
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