Smoked haddock with poached egg & colcannon

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

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.


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


  1. 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