Name: Haddock Parker Bowles
Yield: Serves 4
Ingredients: 50 g/1¾ oz butter; juice of ½ lemon; 650 g/1 lb 7 oz Maris Piper potatoes, scrubbed; 150 ml/5 fl oz fish stock; 150 ml/5 fl oz double cream; 25 g/1 oz butter; 175 ml/6 fl oz dry white wine; 4 eggs; 2 large shallots, finely chopped; sea salt and freshly ground black pepper; 25 g/1 oz chives, chopped; 3 tablespoons full-fat milk; 4 x 175 g/6 oz undyed smoked haddock fillets, skinned; 2 plum tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

My grandfather was a good cook, in a time when gentlemen were rarely seen in the kitchen. My father has a picture of him in his apron, looking very pukka. It was probably made on Savile Row. My uncle Simon carried on the family tradition with Green’s, a proper English restaurant and oyster bar. It has the feeling of a St James’s club, although the food is markedly superior. And Haddock Parker Bowles could be described as a signature dish. It’s certainly nev