Smoked-haddock Cream with Poached Eggs and Parmesan Croûtons

Name: Smoked-haddock Cream with Poached Eggs and Parmesan Croûtons
Prep time: 45 min
Total time: 45 min
Ingredients: 2 potatoes, peeled and cubed; 1 large onion, chopped; 25 g (1 oz) butter; 1 bay leaf; 600 ml (1 pint) fish stock; 600 ml (1 pint) milk; pepper; 500 g (1 lb) Finnan haddock with skin, cut in two; 4 tablespoons single cream; 4 eggs; parmesan croûtons; snipped fresh chives

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

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 large onion, chopped
2 potatoes, peeled and cubed
1 bay leaf

Fish course
Soup
Pescatarian
Winter

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