Smoked Haddock, Asparagus and Poached Egg

File under: Take One Ingredient: Asparagus

I have a real fondness for good quality smoked haddock - big fat flakes of comforting smokey, salty fish can't really be beaten.  And there's something so very Sunday-evening about it all with a big glass of chilled white wine.

Unless it's a kedgeree or a mixed fish pie, simplicity is all with something as tasty as this - simply poached is best (in milk if you're making a white sauce or court bouillon if not) and served with something green (spinach is always good) and a poached egg is a must. 

One thing to avoid is bright yellow smoked haddock.  The smoking process gives the fish a faint yellow hue, but some 'smokers' prefer to dye the fish bright yellow - the chances are this fish has been imbued with smoke flavour (revolting) and is not well cared for.  Much better to choose something that still looks like it came from this planet.

The English Asparagus season is still with us for another few weeks (despite my local Sainsburys inexplicably stocking Peruvian asparagus next to the English at the moment), and that greenness goes so well with a smoked fish.  And of course you can't go wrong with asparagus and a runny egg yolk!

Smoked Haddock, Asparagus & Poached Egg

More assembly than recipe (serves 2) -

• Two fat fillets of good quality smoked haddock - taken from the middle of the fish rather than the tail
• Court bouillon (water, white wine, herbs - thyme, parsley stalks - a slice or two of lemon, a slice or two of onion, a few peppercorns)
• 8-10 spears English asparagus, trimmed (trimmings into the freezer for the future)
• 2 eggs poached (you can try Trig's method if you like!)
• Spinach or spring cabbage and Jersey Royals to serve

Poach the fish in the court bouillon: Bring the court bouillon ingredients to a boil in a large pan with a lid and simmer for 10 minutes.  Add the fish, return to a simmer.  Cover and remove from the heat.  Allow to sit for 10 minutes.
Boil the asparagus.
Poach the eggs (with or without clingfilm!) and serve.

Having a number of things boiling, simmering or poaching at the same time can cause a degree of stress in the kitchen.  This time, for once, I was organised enough to have a large bowl of iced water on hand.  The asparagus was boiled, then plunged into the iced water.  The eggs were poached and also refreshed in the water.  When it came to serving, both simply required dropping into simmering water to heat through again. 

tags: asparagus  fish  

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