zoom Mustard mash with smoked haddock and poached eggs

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mustard mash with smoked haddock and poached eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mustard mash with smoked haddock and poached eggs

    This is a great recipe for brunch or supper. The mash is also good with grilled steak or roast beef.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    1.2kg King Edward potatoes, peeled and cut into chunks
    750g Waitrose Frozen Smoked Haddock Fillets, thawed, cut into 4 equal-sized pieces
    75g unsalted butter
    400ml whole milk
    1 bunch salad onions, chopped
    2 tsp wholegrain mustard
    1-2 tbsp Waitrose Creamed Horseradish
    4 medium eggs
    4 tbsp extra virgin olive oil
    ½ x 25g pack chives, snipped

    Method

    1. Cook the potatoes in boiling salted water for 20-25 minutes, or until tender.
    2. Meanwhile, place the haddock in a frying pan. Add a knob of the butter, some black pepper and the milk. Bring to the boil, and simmer, covered, for 8-10 minutes, or until just cooked. Keep warm.
    3. Place the salad onions in a small pan with 6 tbsp of the cooking milk from the haddock and bring to the boil. Cook for 2-3 minutes, or until softened. When the potatoes are cooked, drain and mash them with the remaining butter, the softened salad onions, 1 tsp of the mustard and horseradish to taste.
    4. Meanwhile, poach the eggs. Bring a pan of slightly salted water to the boil, stir with a spoon to create a whirlpool, then crack an egg into the centre. Simmer for 3 minutes, then remove with a slotted spoon. Set aside and repeat with the remaining eggs.
    5. Mix the remaining mustard with the olive oil and chives, then season. Place a heaped spoonful of mash onto 4 warmed plates. Top each with a piece of haddock, then a poached egg. Finally, drizzle the mustard oil over and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tip

    To get ahead, poach the eggs an hour or two in advance, keep them in a bowl of iced water, then slip them back into boiling water for 1-2 minutes to reheat when ready to serve. 

    Comments

    Average user rating

    4 stars

    Glossary