Quick Haddock and Egg
Quick Haddock and Egg

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, quick haddock and egg. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Quick Haddock and Egg is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Quick Haddock and Egg is something which I’ve loved my entire life.

Search triple tested recipes from the Good Housekeeping Cookery Team. We earn a commission for products purchased through some links in this article. Making a pan sauce is a quick and easy way to add flavour.

To get started with this particular recipe, we have to first prepare a few components. You can cook quick haddock and egg using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Quick Haddock and Egg:
  1. Get 4 haddock fillets or loins
  2. Make ready Juice of 1 lemon
  3. Take 70 g salted butter
  4. Prepare 1 large handful of chopped parsley
  5. Take 4 hard boiled eggs
  6. Take 1 large onion
  7. Prepare Salt and pepper to season
  8. Take 200 ml single cream

Serve with the mustard and garnished with parsley. Lift the haddock out of the milk using a slotted spoon and leave to cool slightly. Divide the haddock and spinach between two ramekin pots. Pour over the cream and carefully crack an egg into each pot.

Steps to make Quick Haddock and Egg:
  1. Boil the eggs for 5-6 minutes, place in a pan of cold water when done.
  2. Add the butter to a large flat pan, when nicely hot add the chopped onion. Sauté for 2 minutes.
  3. Add the haddock and cover the pan. Add the seasoning. Cook whilst covered for 5-8 minutes, depending upon the thickness of the fish.
  4. When the fish is cooked remove it and keep warm. Leave as much of the onion and butter in the pan as you can.
  5. Add the parsley, lemon and cream and stir. Whilst this sauce is heating up peel the eggs and chop them. Add these to the sauce and heat through.
  6. Plate the fish, and pour the sauce over the top.

Smoked haddock and spinach baked eggs. The combination of sweetly smoked haddock and spinach is a classic I'd be happy to sit down to at any time of the day, but like kedgeree, it really lends itself to a hearty weekend brunch. Place some champ on the serving dish, and put a slice of haddock on top. Remove the Clingfilm from the eggs and place on the haddock and sprinkle the dish with some crumbled black pudding. Месяц бесплатно. Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen Skink.

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