Smoked haddock brandade with bacon crumbs

This French dish is traditionally made with salt cod, but here Matt Tebbutt uses smoked haddock, which is complemented by the crisp bacon crumb topping
By Matt Tebbutt
Smoked haddock brandade with bacon crumbs
  • Rating:
  • 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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