- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: medium
- 600 ml milk
- 1 bay leaf
- 4 peppercorns
- a handful of stalks parsley
- 4 smoked haddock fillets, each 200g
- 1 tbsp vinegar
- 4 eggs
For the curry veloute:
- 55 g butter
- 2 shallots, finely chopped
- 1 heaped tsp curry powder
- 100 ml white wine
- 500 ml double cream
For the spinach:
- a knob of butter
- 2 clove garlic, chopped
- 500 g spinach, freshly rinsed
- salt, and freshly ground pepper
- pinch of grated nutmeg
1. To make the sauce veloute, melt the butter in a heavy-based saucepan.
2. Add in the shallot and fry gently until softened but not browned, around 5 minutes.
3. Mix in the curry powder and fry gently, stirring, for 1 minute.
4. Add in the wine and cook briskly until reduced by half.
5. Add in the double cream and simmer slowly until reduced by a third.
6. Meanwhile, poach the smoked haddock, heat the milk, bay leaf, peppercorns and parsley stalks in a large saucepan until the milk is simmering gently.
7. Add in the smoked haddock and poach gently for 10 minutes. Carefully remove the smoked haddock portions.
8. Mix 4 tablespoons of the poaching milk to the sauce veloute.
9. Meanwhile, bring a pan of water to the boil, adding in a pinch of salt and the vinegar. Use a whisk to create a whirlpool effect in the boiling water.
10. Crack each egg into a ramekin and tip into the whirling water, one at a time. Poach for 2 minutes, then remove the eggs with a slotted spoon.
11. Meanwhile, cook the spinach. Heat the butter and garlic gently in a large saucepan. Add in the spinach, cover and cook until wilted. Season with salt and freshly ground pepper and nutmeg. Drain and squeeze out excess moisture.
12. To serve, divide the spinach among 4 warm serving plates. Top each serving with a portion of smoked haddock, then a poached egg. Bring the sauce veloute to the boil and spoon over each portion.
Rate This Recipe