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Smoked haddock served with a sweet chilli and cheese sauce spring onion mashed potatoes and a poached egg
Ingredients • 4 smoked haddock fillets • 6 potatoes • 1 bunch spring onions • 150ml milk • 120g butter • 600ml double cream • 80g grated Mull of Kintyre cheddar • 8 tbsp sweet chilli sauce • salt/pepper • 4 eggs
Method 1: Cook the potatoes in salted boiling water for 20 mins. 2: Meanwhile roll up the haddock fillet so the top and bottom are tucked under the fillet. Place on a oven tray with a little water and put in oven at 180C for 10 mins or until cooked. 3: Peel and slice the spring onions and lightly sauté in a frying pan with a little butter. 4: When the potatoes are cooked, drain them then place through a ricer. Add milk, butter, spring onions and season to taste. 5: Bring the double cream to the boil and add grated cheese and sweet chilli sauce. Mix through and season to taste. 6: Bring a pan of salted water to the boil. Crack the eggs in and simmer for 2-3 mins. Remove with a slotted spoon. 7: Spoon mashed potatoes into the centre of a plate. Top with smoked haddock and a poached egg and drizzle sauce around side and serve.
savour Issue 03 2013