- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 15 minutes
- Effort: medium
- 450 g un-dyed smoked haddock
- about 300 ml milk, enough to cover
- splashes white wine vinegar
- 4 whole eggs
- 40 g butter
- 40 g plain flour
- 2 tbsp freshly grated parmesan
- 2 tbsp grated Isle of Mull cheese
- 2 egg yolks
- 8 egg whites
- softened butter
Tips and Suggestions
Cooks note: Rosemary uses round-eared dishes that are about 10-12cm in diameter for this recipe. They need to be deep enough so that the egg does not come above the rim of the dish.
1. Preheat the oven to 190C/170C fan/gas 4.
2. Place the haddock in a gratin dish and cover with milk, season to taste with salt and pepper and cover with a lid or foil. Bake in the oven for 20 minutes until just cooked.
3. Remove the dish from the oven and allow to cool a little. As soon as you are able to handle the fish, remove it from the milk and remove all the bones, setting the fish aside. Strain the milk into a jug and reserve.
4. Meanwhile, bring a pan of salted water to the boil and add a splash of white wine vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place in a bowl of ice cold water. Repeat the process with the remaining eggs and set aside.
5. In a medium saucepan, melt the butter and add the flour, stir with a wooden spoon until a light biscuit-like aroma is released. Gradually add 250ml of the strained milk from the haddock, whisking all the time, until a thick consistency is reached.
6. Generously butter 4 individual eared dishes and sprinkle with the parmesan.
7. Add the cheddar to the saucepan with the milk, fold in the haddock and egg yolks, mix and season well and transfer to a large bowl.
8. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Fold in one-third of the egg whites into the haddock mixture to slacken it and then fold in the rest.
9. Put a large tablespoon of the mixture into each dish and then top with a cold poached egg. Finish off with another large spoonful of the mixture.
10. Bake for 10 minutes until the top is browned. Serve hot.
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