Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Organic Fish Recipes >> Smoked Haddock with Poached Egg, Spinach and a cheese sauce

Print this Recipe    Smoked Haddock with Poached Egg, Spinach and a cheese sauce

Smoked Haddock with Poached Egg, Spinach and a cheese sauce

Ingredients
------------

1 Smoked Haddock fillet
2 eggs
1 pint Rachel’s Organic fresh milk
1 bag Spinach
80g Cheddar cheese, grated
25g Rachel’s Organic unsalted butter
25g Flour
wine vinegar
Salt and pepper

Directions
-------------

1) Remove the skin from the haddock fillet and cut into 2 portions, place in a saucepan and cover with the milk. Simmer the milk for about 5-6 minutes until the haddock is cooked. Put the cooked haddock to one side and reserve the milk.

2) Add some wine vinegar to boiling water and poach the eggs for about 3 minutes, remove with a slotted spoon.

3) Thoroughly wash the spinach and remove any large stalks. Steam the spinach for a couple of minutes until slightly wilted.

4) Heat the butter in a small pan and stir in the flour and cook for 1-2 minutes, remove from the heat a slowly add the milk to create a smooth consistency. Return to the heat, making sure not to boil and slowly stir in the grated cheese.

To serve, layer a plate with spinach, the smoked haddock and poached egg on top, cover with the cheese sauce.

serves 2


UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.