- Home
- Recipes
- c
- Chickpeas with Smoked Haddock and Soft-Boiled Egg
Chickpeas with Smoked Haddock and Soft-Boiled Egg
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
Glossary
-
Butter
-
Chick peas
-
Chives
-
Chunks
-
Cream
-
Drain
-
Egg
-
Fish
-
Flake
-
How to Store, Prepare & Cook Leeks | Waitrose
-
Melt
-
Milk
-
Mix
-
Pinch
-
Poach
-
Pour
-
Saffron
-
Scalding point
-
Season
-
Smoked
-
Snipped
-
Soften
Click to rate this recipe.
This recipe was first published in January 2007.
Average user rating