smoked haddock and black pudding hash
 
 

serves 4

500ml milk
1 bay leaf
500g smoked haddock, trimmed and skin removed
50g clarified butter
2 small red onions, finely chopped
300g cooked new potatoes, thickly sliced
200g black pudding, peeled and cut into cubes
4 hard-boiled eggs, peeled and quartered
3 tbsp red wine vinegar
2 tbsp Worcestershire sauce
Half a bunch of parsley, chopped
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
Mugful of hollandaise sauce

1 Bring the milk and bay leaf to the boil in a saucepan. Add the haddock. Bring back to the boil, take off the heat and set aside, uncovered.

2 Melt the butter in a pan and sauté the onions briskly for 2-3 minutes. Add the potatoes and black pudding, stirring so they are heated through and lightly coloured.

3 Add the eggs, vinegar and Worcestershire sauce and cook for a further minute. Add the parsley. Place the haddock on top and fold in with a large spoon. Heat through and check the seasoning.

4 Stir the mustards into the hollandaise sauce and thin down with a little hot water. Spoon the hash onto plates and drizzle the hollandaise over the top.