Smoked haddock with spinach and poached egg

Eggs 619 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Smoked haddock with spinach and poached egg
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Haddock, eggs and spinach are prepared in the simplest way, but the finished dish tastes unexpectedly bright.

Ingredients

Directions

  1. Put the fillets in a deep frying pan, pour the milk so that its level reaches about the middle of the fillet height. Place the pan on low heat, cook for about 5 minutes, shaking the pan gently so that the fish is moistened with milk and on top. Transfer fillets to a plate, cover to keep warm.
  2. Increase the heat under the pan, evaporate the milk by half, stirring occasionally, add yogurt or cream, stir. Season with salt and pepper to taste.
  3. In another large skillet, heat the butter, add the spinach, and cook for a couple of minutes until softened. Add salt and pepper to taste.
  4. Pour water into a small saucepan, about 4 cm high. Add vinegar. Boil. Gently pour the egg into boiling water, so that the yolk remains intact, cook for about 3 minutes. Gently remove the egg with a slotted spoon from the pan, put it on a paper towel in a slotted spoon so that the glass will have excess water. Boil the rest of the eggs in the same way.
  5. Put the haddock fillet on 4 serving bowls, put the spinach on the fish and the egg on top of it. Pour milk sauce over the dish. Serve immediately.

Smoked haddock with spinach and poached egg



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Haddock, eggs and spinach are prepared in the simplest way, but the finished dish tastes unexpectedly bright.

Ingredients

Directions

  1. Put the fillets in a deep frying pan, pour the milk so that its level reaches about the middle of the fillet height. Place the pan on low heat, cook for about 5 minutes, shaking the pan gently so that the fish is moistened with milk and on top. Transfer fillets to a plate, cover to keep warm.
  2. Increase the heat under the pan, evaporate the milk by half, stirring occasionally, add yogurt or cream, stir. Season with salt and pepper to taste.
  3. In another large skillet, heat the butter, add the spinach, and cook for a couple of minutes until softened. Add salt and pepper to taste.
  4. Pour water into a small saucepan, about 4 cm high. Add vinegar. Boil. Gently pour the egg into boiling water, so that the yolk remains intact, cook for about 3 minutes. Gently remove the egg with a slotted spoon from the pan, put it on a paper towel in a slotted spoon so that the glass will have excess water. Boil the rest of the eggs in the same way.
  5. Put the haddock fillet on 4 serving bowls, put the spinach on the fish and the egg on top of it. Pour milk sauce over the dish. Serve immediately.

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