Smoked Haddock Stovies

Mark Broadbent's herby potato cakes are served with a fried egg and mustard sauce
By Mark Broadbent
Smoked Haddock Stovies
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the stovies

  • 400 ml milk
  • 1 fat clove garlic
  • sprig of thyme
  • 1 bay leaf
  • 4 undyed smoked haddock fillets
  • 2 leeks
  • sprig of tarragon, picked
  • handful parsley, chopped
  • 1 head celery, leaves only
  • 1 lemon, zest only
  • 1 tsp hot English mustard
  • 600 g plain mashed potato
  • plain flour, for dusting
  • 2 tbsp vegetable oil

For the mustard sauce

  • knob of butter
  • 2 shallots, finely diced
  • 125 ml white wine
  • 100 ml chicken stock
  • reserved milk, from poaching haddock
  • splash of double cream
  • 1 tsp English mustard

  • 4 eggs, to serve

Method

1. For the stovies pre-heat the oven to 200C/ gas mark 6.

2. Put milk, garlic, thyme and bay leaf into large pan. Allow milk to infuse with herbs and garlic over a low heat for a few minutes. Add the haddock skin-side down and bring to the boil. Take off the heat and allow the haddock to cool in the liquid.

3. Flake the haddock by hand into large pieces, reserving the poaching liquid.

4. Cook the leeks in a large saucepan of boiling water until very soft. Drain and once cool, slice the leeks into small circles.

5. Put the mashed potato in a large bowl and carefully mix in haddock, leeks, tarragon, parsley, celery leaves, lemon zest and English mustard until evenly combined. Mould the mixture into medium-sized patties and chill in the fridge until firm.

6. Lightly flour the stovies on both sides. Heat the vegetable oil in a large ovenproof frying pan and cook the stovies for a couple of minutes on one side until well browned, turn over and transfer the pan to the oven until warmed through.

7. For the mustard sauce: in a medium saucepan, sweat the shallots in the butter until translucent. Add the wine and chicken stock in a saucepan and reduce by two thirds. Add around half of the reserved poaching liquid and bring to the boil. Stir through the cream and mustard.

8. Fry the eggs and serve on top of the stovies with the mustard sauce.



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