Packed with flavour and protein, its hard to believe this recipe is on the table in under 20 minutes. Serve as is for a light lunch or with a simple green salad, or alongside buttered new potatoes and steamed seasonal greens for a more substantial supper. This is a recipe to return to time and time again.
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Yields:
1 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
577
Ingredients
150g
fillet smoked haddock
200ml
whole milk
100ml
cooking milk
½ tsp plain flour
50ml
double cream
1
egg
Handful fresh chives
Directions
Step 1
Bring a small, deep pan of water to the boil. Meanwhile, put a 150g fillet of smoked haddock into a small frying pan (skin-side down) and pour over 200ml whole milk. If the fish isn't covered, top up with water.
Step 2
Bring to boil, then simmer gently for 4min until fish is just cooked (it should flake when pushed with a knife). Carefully lift fish out, discard the skin and put fillet on a plate.
Step 3
Cover with aluminium foil to keep warm. Discard all but about 100ml cooking milk and return the pan and milk to the heat. Whisk in ½tsp plain flour and add 50ml double cream. Simmer, stirring occasionally, to thicken.
Step 4
Meanwhile, crack an egg into a cup; add to the simmering water. Simmer egg for 2-3min until white is set but yolk is still soft (test by carefully lifting the egg out of the water with a slotted spoon and pushing gently with your finger).
Step 5
To serve, strain the sauce over the fish, top with the egg and sprinkle over some pepper and chopped fresh chives. Serve with boiled new potatoes or seasonal vegetables.
GH TIP:
You can also serve this with cod instead of haddock, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
