- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes plus 5 mins infusing
- Effort: medium
- 750 ml full-fat milk
- small handful of parsley, (stalks reserved), chopped
- 1 bay leaf
- 450g good quality, undyed smoked haddock fillets
- 50 g butter
- 1 medium onion, finely chopped
- 200 g buttered mashed potato
- salt, and freshly ground pepper
- parsley, chopped
- 4 eggs, poached
- creamed horseradish croutons
1. Pour the milk into a saucepan large enough to take the haddock. Add in the parsley stalks, bay leaf and smoked haddock.
2. Bring to the boil, reduce the heat and simmer for 4 minutes. Remove from direct heat and set aside to infuse for a further 5 minutes.
3. Remove the haddock, strain the poaching liquid and reserve.
4. Flake the poached haddock, removing any skin and bones.
5. Heat the butter in a separate non-stick saucepan. Add in the onions and fry until soft but not browned, around 3-5 minutes, stirring often.
6. Add in the strained poaching liquid, then stir in the mashed potato until you have a thickened creamy consistency.
7. Add in the chopped parsley leaves and the flaked haddock and simmer for a further 3-4 minutes.
8. Season with plenty of black pepper and salt, if needed.
9. Garnish each serving with a sprinkling of chopped parsley, poached egg and creamed horseradish croutons.
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