Salad of smoked haddock with chorizo and poached egg
- Tony Tobin
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Serves 4
Easy
Prep: 40 mins
Cook: 15 mins
Including cooking the potatoes
A star rating of 4.2 out of 5.8 ratingsRate
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Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp olive oil
-
4x pieces of smoked haddock
fillet, with the skin on
-
350g piece of chorizo
sausage, cut into thin slices
-
1 small garlic clove
finely chopped
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1 tsp wholegrain mustard
-
4 tbsp sherry vinegar
plus a splash
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16 new potatoes
cooked
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4 eggs
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140g bag watercress
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Nutrition: per serving
- kcal699
- fat40g
- saturates4g
- carbs28g
- sugars0g
- fibre2g
- protein60g
- salt5.05g
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Method
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step 1
Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
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step 2
Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
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step 3
Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
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step 4
Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
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step 5
To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.
Recipe from Good Food magazine, December 2001
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A star rating of 4.2 out of 5.8 ratings
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