Smoked haddock with poached egg & colcannon

Name: Smoked haddock with poached egg & colcannon
Yield: Serves 4
Cuisine: Irish
Ingredients: knob of butter; 200 ml fish stock (½ good-quality fish stock cube dissolved in that amount of hot water); 1 bay leaf; 4 skinned smoked haddock portions, each about 160 g, any residual bones removed; 40 g butter, or more if necessary; salt and freshly ground white pepper; 300 g Savoy cabbage, cut into rough 2 cm pieces; 400 g floury potatoes, cooked and mashed; 2 shallots, finely chopped; 1 tbsp chopped dill; 4 eggs; 300 ml double cream; 6 spring onions, shredded; about 400 ml milk, for poaching

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

This is a classic way to serve smoked haddock, but with my own little twist. There is nothing quite like that bursting egg yolk running into the velvety colcannon - the Irish cabbage-packed mashed potato - and the combination of all the ingredients just falling into place.

Ingredients

about 400 ml milk, for poaching
200 ml fish stock (½ good-quality fish stock cube dissolved in that

Europe
Ireland
Fish course
Pescatarian
Gluten-free

Method

First make the colcannon: cook the cabbage in boiling salted water for about 5-6 minutes until soft, but not overcooked. Add the spring onions and simmer for another 30 seconds, drain in a colander, then mix with the mashed potato and butter and season again with salt and pepper. Keep warm in a covered pan until required, or allow to cool down and then reheat in the microwa