Recipes
Date posted: 19/12/2016
Ingredients
| MSC haddock fillets 88-112g | 2 |
| Essential Cuisine stock mix fish | 1 pint |
| Everyday Favourites unsalted butter | 25g |
| Il Pesatore chorizo, sliced | 75g |
| Ware potatoes (washed) | 150g |
| Bb - Parsley flat | 5g |
| Everyday Favourites white wine vinegar | 20ml |
| Everyday Favourites free range medium eggs | 2 |
| Red cherry tomatoes | 8 |
Method
- Make up a pint of fish stock using the fish stock base. Chop the parsley and cut the cherry tomatoes in half.
- Place the potatoes into a pan of seasoned water and bring to the boil for 10 minutes until cooked, then drain.
- 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.
- Cut the potatoes and tomatoes in half.
- 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.
- 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.
- 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.