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Haddock and potato bake with poached eggs
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350g red potatoes, unpeeled, cut into 2cm chunks
½ essential Waitrose lemon, cut into wedges
2 tbsp essential Waitrose sunflower oil
2 essential Waitrose leeks, trimmed and finely sliced
handful flat leaf parsley, leaves chopped
1 heaped tbsp capers
240g smoked haddock fillets
200ml fresh vegetable stock
2 tbsp crème fraîche
2 large eggs
1. Heat the oven to 220˚C, gas mark 7. Put the potatoes and lemon wedges in a medium roasting tin. Toss with 1 tbsp oil, season, then roast at the top of the oven for 20 minutes.
2. Toss the leeks with the remaining 1 tbsp oil. Turn the oven down to 200˚C, gas mark 6. Tumble the leeks, parsley and capers into the potatoes; aim to have most of the potatoes on top. Sit the haddock on the vegetables, pour in the stock, then dot the crème fraîche over everything. Bake for 10-12 minutes, until cooked through.
3. Meanwhile, bring a pan of water to the boil, then lower the heat until it is no longer bubbling. One at a time, break the eggs into a cup, then slide them into the water. Poach for 3 minutes or until the whites are set. Serve the poached eggs on top of the fish, vegetables and sauce.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.