10 x 200 g smoked haddocks
400 g tomato concassee
75 g butter
1.5 litres cream
10 poached eggs
chopped parsley
400 g tomato concassee
75 g butter
1.5 litres cream
10 poached eggs
chopped parsley
method
1. Cut off the fins and tails and place the haddocks in a buttered tray.
2. Add the tomato concassee and the cream.
3. Cover with a buttered piece of greaseproof paper and poach in the oven at 185°C for 10-12 minutes.
4. Remove the haddocks and place in an earthenware dish, remove the centre bones and keep the fish warm.
5. Reduce the cooking liquid to a light coating consistency and pour over the fish.
6. Sprinkle with chopped parsley, place a hot poached egg on each fish and serve.
2. Add the tomato concassee and the cream.
3. Cover with a buttered piece of greaseproof paper and poach in the oven at 185°C for 10-12 minutes.
4. Remove the haddocks and place in an earthenware dish, remove the centre bones and keep the fish warm.
5. Reduce the cooking liquid to a light coating consistency and pour over the fish.
6. Sprinkle with chopped parsley, place a hot poached egg on each fish and serve.
serving amount
serves 10
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