Make sure all of the pin bones are removed from the haddock and season with freshly ground white pepper.
Smoked Haddock on Champ with Poached Egg and Grain Mustard Sauce
If I did not include this recipe, there would be so many people who would never forgive me. Don’t get me wrong – this is not the only reason for it being here, but it is a major one!
We had one customer who wanted to have it every time he came and was upset (almost) when it was not on the menu. I have always changed my menus on a daily basis, so I could or would never tell him in advance if it would be on or not. Still, it meant that he had to try new dishes instead of the same old thing every time, so some good came of it. For you, John, enjoy!
Yield: Serves 2
Method
Combine the fish stock and white wine in a pan large enough to take the fish fillets side by side, then lay the fillets in the liquid.
Bring to a simmer and gently poach the haddock for about 3 minutes, or until cooked. Remove the fish, cover and keep warm.
Strain the cooking liquor and set it over a high heat to reduce by two-thirds. Have a separate pan of hot water ready for reheating the poached eggs.
Once the liquor has reduced, add the cream and wholegrain mustard. Continue reducing until the sauce just starts to thicken.
Place the poached eggs in the hot water for about 30 seconds to reheat.
Mix the sliced spring onions into the hot mash and place a mound in the centre of each plate.
Carefully remove the skin from the haddock and arrange one fillet on each mound of champ.
Drain the eggs and place one on each piece of fish, then pour the grain mustard sauce over the egg and around the plate.