Name: Smoked Haddock with Horseradish Mash and Poached Egg
Yield: Serves 6
Cuisine: British
Ingredients: 1.5 litres/2½ pints water; 1 tablespoon white wine vinegar; bay, thyme and a few parsley stalks; 2 tablespoons finely grated fresh horseradish; 6 black peppercorns; a pinch of salt; 6 x 200 g/7 oz pieces of smoked haddock; 1 kg/2¼ lb potatoes (such as Desirée, King Edward, Maris Piper or Spunta), peeled and halved; salt and freshly ground black pepper; 150 g/5 oz butter; up to 300 ml/½ pint milk (depending on the potato variety); 6 free-range eggs

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

One of the best light lunches ever. Buy undyed smoked haddock, which has a creamy colour (not yellow). The English smoked style is lighter in flavour than the Scottish, which is brined and then smoked over peat. The former uses larger fish; the latter is normally Finnan haddock, which are small split haddock.

Ingredients

6 x 200 g/7 oz pieces of smoked haddock
6 free-range eggs

Method

Boil the potatoes until tender in just enough salted water to cover. Drain well, return to the pot and dry over a low heat until all the remaining moisture evaporates. Heat the milk, then add it to the pan and crush the potatoes with a potato masher. Beat in the butter, horseradish and a good grind of pepper. Adjust the seasoning and keep warm.

Meanwhile, make the court-bouillon. Put al