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Chickpeas with Smoked Haddock and Soft-Boiled Egg
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Chickpeas with Smoked Haddock and Soft-Boiled Egg
Serves: 4
Ingredients
- 15 g butter
- 1 sliced leek
- A pinch of saffron
- 410g can of chickpeas
- 300ml whole milk
- 750g skinned, undyed smoked haddock
- 4 tbsp double cream
- To serve
- Snipped chives
- Soft-boiled egg
Method
- Melt 15g butter in a large pan. Add 1 sliced leek, a pinch of saffron and the drained, rinsed chickpeas from a 410g can. Season, cover and cook gently for 10 minutes, until the leeks are soft.
- Pour in 300ml whole milk and heat to scalding point. Cut 750g skinned, undyed smoked haddock into large chunks and push under the liquid, so they are covered.
- Poach for 5–7 minutes, until the fish flakes easily, then gently mix in 4 tbsp double cream. Season and serve with snipped chives and soft-boiled egg.
Comments
This recipe was first published in January 2007.
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