smoked haddock with peas & poached eggs

Lindsey Bareham

This lovely combination, a friend’s favourite childhood Friday fish supper, is new to me but now firmly on my go-to list. It’s quick and simple, the smoky haddock fillets poached in bay-flavoured milk served moistened with some of the juices, in perfect contrast to soft-poached eggs and petit pois from the freezer to mash into the creamy juices. A few boiled new potatoes go well with this. Do try it.

serves 2, prep 10 min, cook 15 min

2 fillets naturally smoked haddock
300ml milk
1 bay leaf
200g frozen petits pois
4 eggs
1 tbsp wine vinegar
1 tbsp finely sliced chives or flat leaf parsley

Place the fish skin-side down and side-by-side in a shallow pan. Cover with the milk, tucking a bay leaf between the fillets. Simmer for 5 min, turn the fillets over and cook for a further 5 min.

Meanwhile, boil the kettle. Use some of the water to boil the peas with ½ tsp salt. Half fill a medium pan with the remaining boiling water and add the vinegar. Crack one egg at a time into a cup and slip into the simmering water. Cook for 2-3 min until the white is set, the yolk still soft. Scoop the eggs onto a saucer with a slotted spoon, resting on a fold of kitchen paper to drain.

Deftly peel away and discard the fish skin and lift the fillets into the middle of two warmed plates. Surround by peas, tipping them over the top of the fish. Moisten with fish poaching liquid and slip two eggs per portion over the fish. Garnish with a lavish scattering of chives or parsley. Pass the black pepper.