Tea Smoked Haddock with Crushed Potatoes

Jun Tanaka's tasty fish infused with the distinctive smoky aroma of Lapsang Souchong tea is served with flavoursome potatoes, sunblush tomatoes and a classic vinaigrette
By Jun Tanaka
Tea Smoked Haddock with Crushed Potatoes
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the haddock

  • 1 tbsp black tea leaves, ideally Lapsang Souchong
  • 100 g skinned haddock

For the potatoes

  • 4 new potatoes, peeled
  • 1 tbsp olive oil
  • 4 sunblush tomatoes
  • 1/4 bunches chives, snipped
  • squeeze lemon juice

For the vinaigrette

  • 1 tbsp dry mustard
  • 50 ml white wine vinegar
  • 300 ml olive oil
  • bunch watercress

For the poached egg

  • 1 egg
  • 250 ml white wine vinegar


1. For the tea smoked haddock: put the tea leaves in the bottom of a steamer and put over a medium heat until it starts to smoke - about 3 minutes.

2. Lightly oil a small baking tray or dish and put the haddock on this and then put into the steamer for 3-4 minutes. Remove and set aside.

3. For the crushed potatoes: cook the new potatoes in a pan of boiling salted water for 15-20 minutes until tender.

4. Drain the potatoes and stir in the olive oil, the sunblush tomatoes and chives. Crush lightly with a fork and add a squeeze of lemon juice.

5. For the vinaigrette: put the mustard, a pinch each of salt and pepper and the vinegar in a bowl and slowly whisk in the olive oil.

6. Toss the watercress with some of the vinaigrette.

7. For the poached egg: put a pan of water on to boil with the white wine vinegar. When it is nearly boiling, crack the egg into a cup and quickly drop into the water. Poach for 3 minutes.

8. Heat the olive oil in a frying pan and cook the haddock fillet for 2 minutes. Flip it over and fry for another minute.

9. To serve: spoon the potatoes onto the plate and place the haddock on top. Put the dressed watercress to the side and top with the poached egg. Add the remaining vinaigrette.

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