Smoked-haddock Cream with Poached Eggs and Parmesan Croûtons
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
45 min
Appears in
Published 1997
Smoked haddock and soft-poached eggs are one of those culinary marriages made in heaven. In this soup, which is based on Scotland’s ‘cullen skink’, the fish is puréed with potato and the poached egg provides a rich Sauce’. Cheesy croutons give a lovely crunch to this satisfying and filling soup.
Ingredients
1 2 1
Method
- Place the onion, potatoes, bay leaf, butter, milk and fish stock in a pan and simmer for 15 minutes. Lay the pieces of haddock in the pan and simmer gently for 6 minutes. Use a slotted spoon to remove the fish to a plate. Remove the bay leaf.
- When the fish is cool enough to handle, go over it for bones before flaking the flesh off the skin. Return half the fish to
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