Poached haddock with saute potatoes, chorizo and poached egg

Method Print recipe

1. Make up a pint of fish stock using the fish stock base. Chop the parsley and cut the cherry tomatoes in half.
2. Place the potatoes into a pan of seasoned water and bring to the boil for 10 minutes until cooked, then drain.
3. Place the haddock into a braising pan and cover with fish stock, place into a hot oven and cook for 10 minutes. When ready remove and drain the fish well and keep warm.
4. Cut the potatoes and tomatoes in half.
5. Heat the butter in a sauté pan, add the chorizo and cook for 2 minutes. Now add the potatoes and cook for a further 2 minutes, then add the tomatoes and parsley - cook for a further 2 minutes.
6. Heat a pan of water with 1 tablespoon of white wine vinegar. When simmering add the eggs and poach for 3-4 minutes until cooked but still runny.
7. To plate, place the sauté potatoes and chorizo into a bowl and add the poached haddock - season with salt and pepper then top with the poached egg.

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