Smoked haddock salad with poached eggs & croûtons
- Barney Desmazery
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Serves 2
More effort
Total time: 30 mins
Ready in 25-30 mins
A star rating of 4.8 out of 5.6 ratingsRate
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This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp wholegrain mustard
-
1 tbsp cider
or white wine vinegar, plus a splash
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5 tbsp olive oil
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half a small loaf of French stick
torn into bite-sized pieces
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180g pack trimmed French beans
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300g smoked haddock
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2 eggs
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half a head of frisée
split into leaves
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Nutrition: per serving
- kcal627
- fat37g
- saturates6g
- carbs32g
- sugars0g
- fibre4g
- protein43g
- salt4.2g
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Method
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step 1
Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
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step 2
Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
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step 3
While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
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step 4
Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it’s still warm.
Recipe from Good Food magazine, March 2005
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A star rating of 4.8 out of 5.6 ratings
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