Smoked haddock with poached egg in a grain mustard and lemon dressing

Tony Tobin combines smoked haddock, poached egg and spinach to create in a speedy and delicious fish dish
By Tony Tobin
Smoked haddock with poached egg in a grain mustard and lemon dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 150 ml olive oil
  • 4 large thick pieces of natural smoked haddock fillets
  • few drops of vinegar
  • black pepper
  • 4 eggs
  • 250 g spinach leaves
  • 1 tbsp grain mustard
  • juice of 1 lemons
  • 4 portions of mashed potato, to serve

Method

1. Heat 1 tablespoon of olive oil in a large frying pan. Add in the haddock pieces and fry until the fish crisp and golden on both sides and cooked through.

2. Meanwhile, bring a pan of water with a few drops of vinegar in it to a simmering boil. Carefully, break the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon and keep warm.

3. Meanwhile, heat 1 tablespoon of olive oil in a saucepan. Add in the spinach and season with salt and freshly ground pepper. Cover and cook, stirring now and then, until wilted, a matter of minutes. Drain well, to remove any excess moisture.

4. In a bowl, whisk together the remaining olive oil, mustard and lemon juice until well-mixed. Season with salt and freshly ground pepper.

5. Place the mashed potato on 4 warm serving plates. Add a little spinach to each serving and top with the smoked haddock.

6. Place a poached egg on the top of each smoked haddock portion, drizzle over the mustard dressing and serve at once.

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